Elegant and full of great textures, this dish is
special enough to serve at your next dinner party yet quick enough
to whip up for a midweek meal. To keep things extra simple, strip
the herb salad back to just two herbs.
2golden shallots, thinly sliced1 tspcaster sugarJuice of 1 lemon2 cups(loosely packed) mixed soft herb leaves (such as mint, chives, parsley, dill or chervil)1½ tbspgrapeseed oil4salmon fillets (about 180gm each), skin on, pin-bones removedExtra-virgin olive oil and lemon wedges, to servePea purée30 gmbutter, diced1garlic clove, finely grated500 gmfrozen baby peas80 ml (⅓ cup)chicken stock or water¼ tspground fennel seeds (optional)60 gm (¼ cup)crème fraîche
Toss shallot, sugar and lemon juice in a small bowl to combine well, season to taste and leave to soften. Just before serving, add herbs, toss to combine and season to taste.
For pea purée, melt butter in a saucepan over medium heat, add garlic and fry gently until softened (1-2 minutes). Add peas, stock and fennel seeds, bring to the boil and cook until peas are just tender (1-2 minutes). Remove from heat, add crème fraîche and purée with a hand-held blender until smooth. Cover with foil to keep warm.
Heat oil in non-stick frying pan over high heat. Add salmon skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is crisp (2-3 minutes). Turn over and fry until salmon is cooked to medium (1 minute). Remove from pan and rest for a minute. Arrange salmon on plates with pea purée and herb salad, drizzle with extra-virgin olive oil, season with black pepper and serve with lemon wedges.