Fried salmon with shaken peas

Pan fried salmon with shaken peas
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This recipe from James Martin is simplicity in itself. The flavour is all in the peas and they compliment the plain fried salmon perfectly.

You can cook the salmon with or without the skin but I prefer to leave it on and crisp it up. It adds more texture and flavour to the finished dish.

To get the salmon skin nice and crisp. just rub a little olive oil over each fillet and season with a little salt and pepper. Heat a frying pan over a medium flame until nice and hot and cook the fish skin side down for a few minutes, until nice and crispy. Lower the heat a little and turn the fish over. Cook for a further minute or two until the salmon is cooked to your liking.

Serves 4


4 portions of wild salmon fillet
olive oil
salt and freshly ground black pepper
For the shaken peas:
25 g butter
1 small onion, finely chopped
1 clove garlic, crushed
350 g frozen peas
1 tablespoon horseradish cream
dash of white wine
100 ml double cream
pinch of caster sugar
½ lettuce, finely shredded
fresh mint, chopped
salt and freshly ground black pepper


First prepare the shaken peas. Melt the butter over a low heat, add the onion and garlic and soften without allowing them to colour.

Add the peas, horseradish and wine and simmer for 3-5 minutes until cooked. Stir in  the cream.

Add the lettuce and sugar. Stir and season. Simmer for a few minutes before adding chopped mint.

Brush the salmon pieces with olive oil. Heat a frying pan until hot and pan-fry salmon until cooked.

Place portion of peas in centre of plate and top with salmon. Serve with boiled, buttered, new potatoes.

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