Pan-fried salmon with quick-pickled pea and shallot salad

Pollyanna Coupland

Main
easy
4
30 minutes

PT30M

This pan-fried salmon recipe is served with a vibrant pea and shallot salad . Baby gem lettuce, peas and shallots are quick-pickled as the salmon cooks, and the salad is finished off with fresh mint and lemon zest. This light and healthy dish makes a perfect lunch or light summer supper.

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1 tbsp of olive oil
4 salmon fillets, skin on
400g of frozen peas
1 baby gem lettuce, shredded
1 banana shallot, sliced into rings
200ml of Mediterranean-seasoned pickling vinegar
1 lemon, zested
1 handful of mint leaves, finely chopped
flaky sea salt
pepper
lemon wedges, to serve

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Bring a pan of salted water to the boil and blanch the peas for 1 minute. Drain and instantly transfer to a bowl of iced water

Once cooled, drain the peas and place into a bowl with the shredded lettuce and shallot rings. Pour over the vinegar and leave to pickle for 15 minutes

Meanwhile, season the salmon with salt and heat the olive oil in a hot pan. Place the salmon in the pan skin-side down and cook on a medium heat for 4–5 minutes. When the skin is golden and crispy and the fish is three-quarters of the way cooked through, flip over and cook for a further 2–3 minutes

Drain the peas, reserving 50ml of the vinegar. Mix the reserved vinegar with the lemon zest and mint, then season with a pinch of salt and pepper and set aside

Divide the salad between the plates, pour over the lemon and mint dressing and top with the crispy salmon. Squeeze over a little juice from the lemon wedges and serve

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