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Seared salmon with pea purée and micro green salad * 2, 6oz skinless salmon f…

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Seared salmon with pea purée and micro green salad

* 2, 6oz skinless salmon fillets
2 tbsp extra virgin olive oil, divided, plus more as needed
2 tbsp butter, divided
½ medium onion, chopped
1 cup fresh, shelled English peas, divided (or frozen, defrosted peas)
* ¼ cup loosely packed mint, roughly chopped, plus whole small leaves for garnish
1 ½ tbsp plain yogurt
1 ½ tsp fresh lemon juice
Kosher salt and fresh cracked pepper

Microgreens for salad optional)

Sauté onions and peas: Warm a small nonstick pan over medium heat. Add 1 tablespoon each of oil and butter to the pan. Add onions and season with salt. Cook till caramelized without taking on much color. Adjust heat to low when needed to avoid browning. Add ¾ cup of peas, season with salt and spoon in 1 tablespoon of water. Increase heat back to medium and simmer cook peas
until just cooked through.

Add onion/pea mixture and mint to a food processor and continue to blend until smooth. Push through a sieve into to a bowl to remove any lumps. Stir in yogurt and lemon juice.

Heat a medium sized nonstick pan over medium to medium-high heat. Pat salmon dry and season with salt and pepper. Cook the way you like to eat ,

Toss remaining ¼ cup of raw peas with just enough oil to coat, and season with salt. If using frozen defrosted peas, add to sauté pan with oil and salt and cook until just warmed through.
Serve with micro green salad and pea purée

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