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.


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


  • 50g Streaky Bacon (Cut into bits)
  • 100g Edamame
  • 1 stalk Mint Leaves
  • To Taste Lemon Zest
  1. 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.
  2. In the same pan, add streaky bacon strips
  3. Render some fat, add butter. Wait till butter bubbles
  4. Add diced onions and minced garlic
  5. Saute until onions turn transparent
  6. Add green peas and stir
  7. Add chicken stock and simmer for 3mins
  8. Remove from heat before green peas turn yellow
  9. Cool down slightly before blending
  10. Add a squeeze of lemon and mint leaves while blending.
  11. Season with salt and pepper
  12. Pass the puree through a sieve to make sure it is smooth
  13. Dry salmon with paper towels and season with salt and black pepper
  14. In a non stick pan over medium heat, add 2tbsp olive oil
  15. Pan sear salmon fillets skin side down until skin is crispy
  16. Turn the salmon fillet over to the flesh side after 4-5mins (depending on size of fillet)
  17. Plate pea puree and lay salmon on the puree.
  18. Garnish with crispy bacon bits, edamame, julienne mint leaves & lemon zest.