Omega Wild Sockeye Salmon and Smashed Peas
Aioli
3 garlic cloves, crushed
2 tsp lemon juice
½ tsp sea salt
1 egg yolks or sub mayo
1 tbsp Dijon mustard
Pinch saffron threads, soaked in a little
lemon juice
3/4 c extra-virgin olive oil
Sea salt & freshly ground black pepper, to taste
Smashed Peas
200g frozen peas
2tbsp water
Pinch sea salt
1 tbsp butter
Juice 1 lemon
Freshly ground black
pepper, to taste
1 tbsp olive oil
2 tbsp chopped parsley
1/4 c mint leaves
1 tbsp chives
4 salmon fillets, skin on
2 tbsp olive oil
1 lemon, sliced & roasted,
to serve (optional)
Chives
Method
To make the aioli, blend the garlic, lemon juice, salt, egg yolks and mustard in a food processor and mix well.
Add the saffron and process again.
With the motor still running, very slowly drizzle in the olive oil. The mixture will emulsify to a mayonnaise-like consistency. Season to taste.
To make the smashed peas, put the peas and stock in a medium saucepan, season with salt and cook over medium–high heat, stirring occasionally, until the peas are tender. Remove from the heat, strain and stir in the butter.
Gently mash the peas with a fork, then stir in the lemon juice and pepper. Mix in the olive oil a little at a time, until the peas have the desired consistency. Fold in the herbs.
Pat the salmon dry with paper towel and rub salt into the skin. Heat a large frying pan over medium–high heat, then add the olive oil and heat until the oil shimmers.
Place the salmon fillets in the pan skin side down and press on them with a spatula to ensure all of the skin is in contact with the pan. Cook for 4–5 mins until the skin is crispy and the salmon is still pink inside. Turn over with a spatula, turn off the heat and let the fish sit in the pan for no more than 1 min. Add a little water to steam.
Garnish and enjoy a heart healthy meal…Add a salad, brocolettes, rice or steamed potato.