Pan-fried Salmon with Pickled Pea & Shallot Salad

• servings: 4

Ingredients

1 tbsp of olive oil

4 salmon fillets, skin on

400g of frozen peas

1 baby gem lettuce, shredded

1 banana shallot, sliced into rings

200ml of Mediterranean-seasoned pickling vinegar

1 lemon, zested

1 handful of mint leaves, finely chopped

flaky sea salt

pepper

lemon wedges, to serve

Directions

1. Bring a pan of salted water to the boil and blanch the peas for 1 minute. Drain and instantly transfer to a bowl of iced water

2. Once cooled, drain the peas and place into a bowl with the shredded lettuce and shallot rings. Pour over the vinegar and leave to pickle for 15 minutes

3. Meanwhile, season the salmon with salt and heat the olive oil in a hot pan. Place the salmon in the pan skin-side down and cook on a medium heat for 4–5 minutes. When the skin is golden and crispy and the fish is three-quarters of the way cooked through, flip over and cook for a further 2–3 minutes

4. Drain the peas, reserving 50ml of the vinegar. Mix the reserved vinegar with the lemon zest and mint, then season with a pinch of salt and pepper and set aside.

5. Divide the salad between the plates, pour over the lemon and mint dressing and top with the crispy salmon. Squeeze over a little juice from the lemon wedges and serve