This is a great dish for dinner parties as its delicious, smart and the braised peas can be done in advance.
Ingredients:
4 salmon fillets
20 or so baby plum tomatoes
Balsamic vinegar
Olive Oil
2 tbsps butter
500g petits pois peas, frozen
2 little gems or 1 small round lettuce
Bunch of spring onions
1 teaspoon sugar
Small pot of creme fraiche
2 tbsp chopped flat leaf parsley
Firstly, focus on the peas. These can be made in advance, then reheated just before serving. Shred the lettuce roughly and chop the spring onions. Melt the butter in a pan and stir in the peas, letting the peas get glossy with the butter. After a minute, add the spring onions and lettuce and stir well. Add 50 ml boiling water, the sugar and season well. Now cover with a lid and simmer gently for 15-20 minutes and set to one side.
Preheat the oven and a flat baking tray at 220c. Brush the salmon fillets with olive oil and season with salt and pepper and roast the fillets skin side down for 15 minutes. Then turn your attention to the tomatoes. Sprinkle the tomatoes with a teaspoon of balsamic vinegar and tbsp of olive oil and season. Roast on a separate tray for ten minutes.
Now reheat the peas, with 3 tbsp of white wine and a small knob of butter and stir in the chopped parsley. To serve, put a serving of peas on each plate or shallow bowl. Place a salmon fillet on top, and arrange the tomatoes around the salmon. Finish with a teaspoon of creme fraiche on top of the salmon fillet.
If you feel the need serve with new potatoes, but I find this dish sufficient as is. In particular, I love the pinkness of the salmon and the deep red of the roasted tomatoes against the greeness of the peas. And it tastes great!
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