Roast Salmon with Peas, Bacon & Braised Little Gem
- 35 min
“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients."
320g fresh peas (or use frozen)
Blanch the peas in boiling water for 1 minute and then refresh in iced water. Drain and leave to one side.
Bring a large pan of water to the boil, add the potatoes and cook until tender, about 15 minutes, adding the carrots for the last 5 minutes. Drain and set aside. Once the potatoes are cool enough to handle, peel off the skins.
Season the salmon with salt and pepper. In a frying pan over a medium heat, melt the butter and olive oil together and pan-fry the fish skin-side down for 8–10 minutes until golden brown, then turn over and cook for a further minute. Remove to a plate and cover with foil.
Fry the bacon and diced shallot in the same pan for 2 minutes, before adding the vegetable stock, double cream, potatoes, carrots and peas; bring to the boil. Add the parsley and mint and season to taste.
Add the Little Gem wedges and simmer for a further 3 minutes.
To serve place two Little Gem wedges in each bowl or plate, spoon over some creamy vegetables and bacon and then place a salmon fillet on top.
As with all seafood, to be sure of its provenance, check what you’re buying by consulting the Marine Stewardship Council website or by talking to your fishmonger.
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