Salmon with pea mash and fennel salad

Serve crispy skin Salmon on a bed of pea mash and fennel salad for a quick and presentable meal.

Place peas in a bowl and cover with boiling water. Stand for 1 minute, then drain. Set 1 cup (120g) peas aside. Puree the remaining peas in a blender, then transfer to a saucepan over low heat. Season and keep warm.
Toss the fennel and reserved fronds, radish, celery leaves, onion and reserved 1 cup (120g) peas in a bowl. Combine the lemon juice and 1/4 cup (60ml) oil in a bowl, then season and toss with the salad. Set aside.
Season the salmon with salt. Heat remaining 1 tablespoon oil in a frypan and cook salmon, skin-side down, for 2-3 minutes until crisp. Turn and cook for a further 1 minute. Transfer to a plate and rest, loosely covered with foil, for 2 minutes. Serve salmon with the pea mash and fennel salad.

Source

500g frozen peas

1 small fennel bulb, thinly sliced, fronds reserved

1/4 bunch radishes, sliced

1 cup celery heart leaves

1 small red onion, thinly sliced

1 tbsp lemon juice

1/3 cup extra virgin olive oil

4 x 180g salmon fillets

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