Pan-fried salmon with quick-pickled pea and shallot salad
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This pan-fried salmon recipe is served with a vibrant pea and shallot salad. Baby gem lettuce, peas and shallots are quick-pickled as the salmon cooks, and the salad is finished off with fresh mint and lemon zest. This light and healthy dish makes a perfect lunch or light summer supper.
First published in 2018
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Ingredients
Metric
Imperial
- 1 tbsp of olive oil
- 4 salmon fillets, skin on
- 400g of frozen peas
- 1 baby gem lettuce, shredded
- 1 banana shallot, sliced into rings
- 200ml of Mediterranean-seasoned pickling vinegar
- 1 lemon, zested
- 1 handful of mint leaves, finely chopped
- flaky sea salt
- pepper
- lemon wedges, to serve
SAVE RECIPE
Method
1
Bring a pan of salted water to the boil and blanch the peas for 1 minute. Drain and instantly transfer to a bowl of iced water
2
Once cooled, drain the peas and place into a bowl with the shredded lettuce and shallot rings. Pour over the vinegar and leave to pickle for 15 minutes
3
Meanwhile, season the salmon with salt and heat the olive oil in a hot pan. Place the salmon in the pan skin-side down and cook on a medium heat for 4–5 minutes. When the skin is golden and crispy and the fish is three-quarters of the way cooked through, flip over and cook for a further 2–3 minutes
4
Drain the peas, reserving 50ml of the vinegar. Mix the reserved vinegar with the lemon zest and mint, then season with a pinch of salt and pepper and set aside
5
Divide the salad between the plates, pour over the lemon and mint dressing and top with the crispy salmon. Squeeze over a little juice from the lemon wedges and serve
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