Seared salmon with creamy citrus peas
Prep time: 25 minsTotal time: 
Seared salmon with creamy citrus peas
Ready in under 30 minutes, here frozen peas provide the base for crispy-skinned salmon, their flavour boosted with preserved lemon, salty olives and creamy soft cheese
Prep time: 25 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 2 x 170g Leap Wild Sockeye Salmon Steaks
- 2 tsp olive oil
- 4 small shallots, chopped
- ½ tsp chilli flakes
- 1 small preserved lemon, finely diced
- 40g pitted green olives, drained and finely chopped
- 250g frozen garden peas
- 100ml chicken stock*, made using ½ stock cube
- 50g soft cheese
To serve
- 1 lemon, cut into wedges
Step by step
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Pat the salmon dry and season. Heat half the oil in a large sauté pan over a medium heat until hot. Add the salmon, skin-side down, and cook for 3 minutes or until crispy. Flip the fillet over, lower the heat and cook for 2 minutes more until just cooked through. Transfer the salmon to a plate, loosely cover and set aside.
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In the same pan, add the remaining olive oil and place over a medium-low heat. Add the shallots and cook until softened, about 3-4 minutes, then add the chilli flakes, preserved lemon and olives. Add the peas and pour in the chicken stock. Bring to the boil, then reduce the heat. Place the salmon on top, skin-side up, and simmer for 2-3 minutes until the peas are cooked and the salmon is warmed through.
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Remove the salmon and stir the soft cheese into the peas, seasoning to taste. Divide between plates, top with the salmon and serve with lemon wedges.
*Check your stock is gluten-free, if required.
