Salmon is a great choice for dinner parties or family meals as it is pretty much universally liked. This recipe is taken from Fay Ripley’s book “What’s for Dinner?” and is a super easy crowd pleaser!
Ingredients :serves 6
250ml vegetable stock
300g frozen peas (plus extra to serve)
Handful of fresh mint leaves
3 tbsp crème fraîche
6 salmon fillets
150g pancetta cubes
2 garlic cloves, crushed
- In a bowl, pour the hot stock over the frozen peas and leave for 5 minutes, then whizz in a food processor with most of the mint until smooth. Heat gently in a pan then add the crème fraîche and leave over a low heat. (The sauce can be made the day before and reheated).
- In a non-stick frying pan, dry fry the pancetta until golden, adding the garlic at the end for a minute. Remove the pancetta and garlic and set aside.
- Fry the salmon skin side down in the remaining pancetta fat for 10-12 minutes, turning halfway through. When the skin is crispy and the fish lightly cooked, pop on a plate, pour the pea sauce around it, scatter over the pancetta and garlic and a few saved mint leaves and peas.
- Serve with Olive Oil Mashed Potatoes.