Salmon with Pea Puree and Asparagus

I N G R E D I E N T S

  • 2 Tablespoons Olive Oil
  • Honey
  • 1 x Lemon
  • 1 x Brown Onion, diced
  • 2 cups Peas
  • Generous glug of white wine
  • 1/4 cup of water
  • 4 skinless salmon fillets
  • Seasoning (cracked salt & pepper)
  • 200 ml. Single Cream

M E T H O D

  1. Heat a tablespoon of olive oil in a frying pan.
  2. Cook the diced onions for 2 minutes,  on a medium heat. Stir occasionally.
  3. Add peas, white wine, and water; heat to boiling.
  4. Reduce heat to medium; simmer until reduced by half.
  5. Meanwhile, heat the remaining oil in a griddle pan,  on medium for 1 minute.
  6. Cover  each salmon fillet with a coating of honey, sprinkle over cracked salt and pepper, and squeeze over some lemon juices.
  7. Cook 10 minutes, turning once.
  8. 5 minutes into cooking the salmon, add the asparagus.
  9. While fish cooks, puree pea mixture in blender with the cream, season to taste.
  10. Serve up with the salmon and asparagus.

**I don’t like the skin soggy, so I took this off to crisp it up under the grill for 1 minute**

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Recipe Developer • Relaxed dreamer • Always thinking of food

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