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- Place the peas in a heatproof bowl and pour over boiling water from the kettle. Blanch for 30 seconds, then drain and transfer the peas to a bowl of iced water. Allow to sit for 1-2 minutes until cooled, then drain.
- Pat the salmon fillets dry with kitchen paper and season generously. Heat two tablespoons of the rapeseed oil in a large pan over a medium-high heat until shimmering.
- Gently place the salmon skin-side down in the pan and press gently with a fish spatula to flatten. Cook for about four minutes until golden and crisp, resisting the urge to move the fillets as they cook.
- Carefully flip the salmon over and turn the heat to medium. Continue cooking for 4-5 minutes longer or until done to your liking.
- Heat the remaining rapeseed oil in a small pan over a medium heat and cook the chorizo for 3-4 minutes until golden. Add the cream and bubble for 4-5 minutes until reduced. Stir in the peas and lettuce and heat through.
- Remove the sauce from the heat. Add the lemon juice and season to taste.
- As the salmon finishes cooking, add the remaining butter and allow to melt and foam around the fish, tilting the pan so that its coats the flesh of the salmon. Transfer the salmon to a plate lined with kitchen paper to drain briefly.
- Serve with mashed potato, dividing the mash amongst warm serving plates and placing the salmon on top. Spoon the chorizo and pea cream sauce around the salmon and serve
Per serving: 740kcals, 54.6g fat (6.3g saturated), 16.5g carbs (5.2g sugars), 45.2g protein, 6.1g fibre, 0.45g sodium
Gluten-freeDinnerFish & seafoodDiabetic-friendlySpecial OccasionsFamily mealsFree-fromDinner partyBudget mealsComfort foodMake it Healthy
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