Pan-fried salmon with quick-pickled pea and shallot salad


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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
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
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
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
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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