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.

Recipe «Salmon with pea mash and fennel salad» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. 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.