Seared salmon tossed in fresh mint vinaigrette and served on a bed of squishy peas.


  • 300g/10 ½ oz salmon fillet, cut into fingers

  • 1 tsp olive oil

  • 400g/14 ½ oz fresh or frozen peas

  • 1 tbsp butter

  • Sea salt and pepper

  • 2 tbsp fresh mint leaves

  • Dressing

  • 1 tbsp mint leaves

  • 1 tsp caster sugar

  • 2 tbsp white wine vinegar

  • 2 tbsp olive oil

  • Sea salt and pepper


  • 1.

    Cook the peas in simmering salted water for 3 minutes.Heat oil in a non-stick frying pan and sear the salmon on both sides until done.

  • 2.

    For the dressing, finely chop the mint leaves and mix with the sugar, vinegar, olive oil and salt and pepper. Strain the peas, reserving a few spoonfuls of water. Mash the peas in the hot pan, then beat in the butter and salt and pepper with a wooden spoon. Gradually add a spoonful or two of the pea water, beating to a light puree. Beat in the mint vinaigrette.

  • 3.

    Use a slotted spoon to server the pea puree, top with the salmon, and throw extra mint leaves on top.

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