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Pan Seared Salmon with Bacon Mint Pea Puree

A special lady deserves a special meal. Why not whip up a wholesome brunch for your mum? Pea and salmon are a perfect classic combination that’s sure to put a smile on your Mum’s face this Mother’s Day.

INGREDIENTS

Crispy Skin Salmon

4 x 120g Salmon Fillet (Skin On)
To Taste Salt & Black Pepper
20ml Olive Oil

Pea Mint Puree

30g Unsalted Butter
100g Streaky Bacon (Cut into strips)
1 clove Garlic (Mince)
80g Yellow Onion (Fine Dice)
500g Frozen Green Peas
150ml Chicken Stock
¼ Lemon Juice
To Taste Salt & Black Pepper

Garnish

50g Streaky Bacon (Cut into bits)
100g Edamame
1 stalk Mint Leaves
To Taste Lemon Zest

COOKING METHOD

Add streaky bacon bits to a pan over medium low heat. Pan fry till golden brown and crispy. Set aside on paper towel to drain off the oil for garnish.
In the same pan, add streaky bacon strips
Render some fat, add butter. Wait till butter bubbles
Add diced onions and minced garlic
Saute until onions turn transparent
Add green peas and stir
Add chicken stock and simmer for 3mins
Remove from heat before green peas turn yellow
Cool down slightly before blending
Add a squeeze of lemon and mint leaves while blending.
Season with salt and pepper
Pass the puree through a sieve to make sure it is smooth
Dry salmon with paper towels and season with salt and black pepper
In a non stick pan over medium heat, add 2tbsp olive oil
Pan sear salmon fillets skin side down until skin is crispy
Turn the salmon fillet over to the flesh side after 4-5mins (depending on size of fillet)
Plate pea puree and lay salmon on the puree.
Garnish with crispy bacon bits, edamame, julienne mint leaves & lemon zest.