Maggie Beer

Crispy Skin Salmon with Pea Puree

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For the frozen pea salsa:

Step 1: Spread peas on a tray to thaw for 10 minutes.

Step 2: Place a large frying pan over medium heat, add the butter and melt with the Extra Virgin Olive Oil. Add the chopped shallots and sauté until soft.

Step 3: In another small sauce pan, bring the Chicken Stock to the boil.

Step 4: Add the peas to the shallots along with a sprig of chervil, and add the lemon juice.

Step 5: Pour the hot Chicken Stock over the peas and quickly bring up to the boil again, then remove from the heat and allow to cool slightly.

Step 6: Pour the pea mixture into a blender or mouli and process until fine. Taste for seasoning and adjust if necessary.

For the Salmon:

Step 7: Heat a large frying pan over a moderate heat with half the butter.

Step 8: Season the salmon on the skin side with sea salt.

Step 9: Once the pan is hot, add a dash of Extra Virgin Olive Oil and place the salmon steaks skin side down in the pan. Cook for about 2 minutes or until the skin is crisp. Putting the salmon aside, quickly wipe out the pan with a paper towel.

Step 10: Return salmon to pan, add the butter and return to heat.

Step 11: Once melted, turn the steaks over with tongs and almost immediately take the pan off the heat and allow to sit in the hot pan. The centre of the fish should be a little rare.

Step 12: To serve, pile a layer of salsa on to a plate and place the fish on top. Squeeze a wedge of lemon over each piece of salmon, sprinkle the herbs on top and dress with a drizzle of Extra Virgin Olive Oil.



  1. 5g 1 tspn chervil chopped
  2. 4 wedges lemon
  3. To taste salt flakes
  4. 20g 1 tbspn unsalted butter

Frozen pea salsa

  1. To taste salt flakes
  2. 20ml 1 tbspn lemon juice
  3. 1 sprig chervil
  4. 185ml 3/4 cup Chicken Stock
  5. 50g 2 golden shallots peeled and chopped
  6. 180g 1 1/2 cup frozen peas

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