Pan Fried Salmon Pea And Mint Puree Recipes

SALMON IN LEMON BRODETTO WITH PEA PUREE

Salmon in Lemon Brodetto with Pea Puree image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

Steps:

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

PAN-FRIED SALMON WITH CANNELLINI BEAN PURéE

Pan-Fried Salmon With Cannellini Bean Purée image

This is so good, healthy and really quite easy to put together, and of course, it's low-gi! Recipe by Rachael Anne Hill.

Provided by kelly in TO

Categories Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

75 g rocket
100 g baby spinach leaves, lightly rinsed
50 g watercress
16 cherry tomatoes, halved
4 salmon fillets, about 200 g each, trimmed and boned
1 tablespoon olive oil
4 garlic cloves, halved
balsamic vinegar, for drizzling
sea salt & freshly ground black pepper
400 g canned cannellini beans, drained and rinsed
1 garlic clove, crushed
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
2 teaspoons olive oil
sea salt & freshly ground black pepper

Steps:

Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.

MINTED SALMON & PEA FISH CAKES

Minted salmon & pea fish cakes image

Enjoy a storecupboard saviour with minted salmon & pea fish cakes

Provided by Jo Pratt

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

Ingredients

500g leftover cooked potato or mash from the chiller cabinet
418g can pink or red salmon , drained
140g frozen pea , defrosted
handful mint leaves, roughly chopped
1 tbsp tartar sauce
about 3 tbsp plain flour , for dusting
3 tbsp light olive or vegetable oil
lemon halves, to serve, optional

Steps:

If you're using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and large bones. Add the peas, mint, tartare sauce and mashed potato, and season to taste. Mix well, then, using floured hands, shape into 8 flat fishcakes. Dust with flour.
Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 mins each side, turning carefully with a fish slice or spatula, until golden and crisp. Serve with a squeeze of lemon and a green salad.

Nutrition Facts : Calories 368 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

PAN FRIED SALMON PEA AND MINT PUREE

PAN FRIED SALMON PEA AND MINT PUREE image

Categories Fish Fry

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 salmon fillets, with skin
Olive oil
Sea salt and black pepper
Large handful of mint (about 6 sprigs), leaves only
2 cups Frozen peas
A few knobs of butter
7 oz crème fraîche

Steps:

To cook the salmon fillets, heat a non-stick frying pan until hot and add 1-2 tablespoons olive oil. Fry the salmon, skin side down, for 3 minutes. Flip over and cook the other side for 1-2 minutes. The flesh should be slightly springy when pressed. Season lightly. Add the mint leaves to a medium pan of boiling salted water. Bring back to the boil, then add the peas and blanch for 2-3 minutes until they are just tender and bright green. Drain, reserving the liquid. In a blender, puree the peas and mint with just enough of the reserved liquor to cover the peas until smooth and bright green. Add the butter and all but 4 tbsp crème fraîche. Season and pulse for a few seconds to combine. To serve. Place the salmon off centre and spoon the pea puree next to the salmon. Accompany with a dollop of crème fraîche.

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