This Peppered Salmon Recipe with balsamic tomatoes, pea & mint purée & asparagus is delightful and though it sounds complicated its actually quite simple to create.
This dish is all about timing and the key to it's success is preparing the ingredients in advance and keeping everything to hand, then it will go like a breeze.
Peppered Salmon Recipe with balsamic tomatoes: -
Prep time: 6 minutes - Cooking time: 20 minutes
Serves 3
3 no. 6oz(200g) Salmon Fillets, de-scaled & skin left on 10oz(300g) of Cherry Vine Tomatoes 12-15 asparagus spears A little olive oil for brushing 3 tbsp of Balsamic Vinegar ½ tbsp of ground sea salt ½ tbsp of freshly ground black peppercorns
For the pea & mint puree:
6oz(200g) of frozen peas 12 fresh mint leaves 1 medium shallot, chopped 100ml of vegetable stock 1 tbsp of low fat creme fraiche 1 tsp of olive oil Sea salt & freshly ground black pepper
First prepare the Pea & Mint purée by placing a small saucepan over a moderate heat then add a tsp of olive oil and heat it through. Then add the chopped shallot and saute for 2-3 minutes.
Next add the vegetable stock, peas and a little seasoning and simmer for 4-5 minutes. Then place the mint leaves in the bottom of a food processor and pour in the pea mixture, add the tablespon of creme fraiche; combine until smooth, check the seasoning and alter to suite. Transfer the purée to a heat proof dish; cover and keep warm.
Then prepare the tomatoes by slicing them in half, put them to one side and prepare your asparagus by simply snapping off the coarse ends with your forefinger and thumb, put them to one side also.
Next bring a pan of salted water to the boil, then reduce the heat and simmer. Meanwhile prepare your salmon fillets by brushing either side with a little olive oil and sprinkling each side with the ground peppercorns and sea salt.
Next place a non-stick frying pan over a moderate heat for 2 minutes until it's very hot, then place the salmon fillets skin-side down for 4 minutes: after 3 minutes bring the pan of salted water back to the boil.
Then turn the salmon fillets over and leave them for two minutes. At the same time place the asparagus spears in the salted boiling water for 2-3 minutes and place a large saucepan over a moderate heat and add the tomatoes and the balsamic vinegar; combine then leave for 2-3 minutes also.
When the asparagus spears are ready take them from the pan and plunge them into some cold water to stop them cooking. When the salmon fillets are ready take them out of the pan.
Then simply plate up the asparagus in the centre of each plate and spoon over some of the pea & mint purée, then place the salmon fillet on top and add a few of the balsamic tomatoes around the outside of the plate.
