Salmon with Pea and Watercress Puree Recipe
Ingredients
| Olive-oil spray | ||
| Onions spring | 4 , thinly sliced | |
| Frozen peas | 175 Gram | |
| Vegetable stock | 300 Milliliter | |
| Watercress | 85 Gram | |
| 2 tablespoons low-fat Greek yogurt | ||
| black pepper | 1 | |
| 2 x 175 g salmon steaks | ||
| Lemon wedges | ||
Directions
Heat a non-stick saute pan and lightly spray with oil.
Add the spring onions and cook for a few minutes until softened, stirring occasionally.
Add the peas and stock to the pan, stirring to combine.
Cover with a circle of greaseproof paper and allow to sweat for 2-3 minutes.
Remove the paper and add the watercress, reserving a little for the garnish, then allow to cook for a further 2 minutes or until all the liquid has evaporated.
Place in a food processor with the yogurt and blend until nearly smooth - you still want a little texture.
Season with black pepper to taste.
Set aside.
Season the salmon fillets with black pepper and steam for 6 minutes; alternatively wrap them in foil and place in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes.
Place the salmon on the pea puree and garnish with the lemon wedges and reserved watercress.
Add the spring onions and cook for a few minutes until softened, stirring occasionally.
Add the peas and stock to the pan, stirring to combine.
Cover with a circle of greaseproof paper and allow to sweat for 2-3 minutes.
Remove the paper and add the watercress, reserving a little for the garnish, then allow to cook for a further 2 minutes or until all the liquid has evaporated.
Place in a food processor with the yogurt and blend until nearly smooth - you still want a little texture.
Season with black pepper to taste.
Set aside.
Season the salmon fillets with black pepper and steam for 6 minutes; alternatively wrap them in foil and place in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes.
Place the salmon on the pea puree and garnish with the lemon wedges and reserved watercress.
Chef
