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

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.