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- Preheat the oven to 165°C/145 ̊C fan/ gas mark 4. Remove the strings of the sugar snap peas. Halve some on the bias.
- Trim the snow peas and remove the thick stems of the pea tendrils.
- Place four salmon portions on paper towels and pat dry. Season well with salt and pepper.
- In a small cup, stir together one tablespoon crème fraîche and the mustard. Place the salmon, what used to be the skin-side down, in a 23x33cm baking dish or a rimmed baking sheet and smear the crème fraîche mixture on top. Sprinkle the chopped pistachios on top to coat the fish.
- Bake the salmon for 20-25 minutes, until completely opaque up the sides of the fish. (If you like your salmon on the medium-rare side, you could go for about 15 minutes.)
- Bring a small pot of water to a boil and prepare an ice bath. Blanch your sugar snap peas until crisp tender and bright green, about two minutes, and transfer to the ice bath using a spider or tongs.
- Now blanch your snow peas for about one minute and transfer to the ice bath.
- In a small bowl, combine the zest and lemon juice, white balsamic vinegar, remaining crème fraîche, and oil and season well with salt and pepper.
- Drain and dry the peas on paper towels before combining with the pea tendrils and the dressing in a large serving bowl. Serve the pea mixture alongside the salmon with lemon wedges.
This recipe is from the book ‘Salad Freak: Recipes to Feed a Healthy Obsession’ by Jess Damuck. Published by Abrams
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