Lemon Salmon on Grana Padano Pea Puree

Ingredients

• 500 g salmon (4 fillets of 125 g each)
• 4 Garlic cloves
• 1.5 organic lemons
• 2 tbsp olive oil
• Salt
• Pepper
• 1 onion
• 500 g peas (frozen; thawed)
• 80 g heavy cream
• nutmeg
• 80 g Grana Padano (1 piece)
• 0.5 bunch mint (10 g)
• 4 tbsp almond kernels (60 g)

Instructions

1. 1.

   Rinse salmon and pat dry. Peel garlic. Wash lemons hot and dry rub; cut one lemon lengthwise into thin slices. Squeeze juice of the remaining half lemon.

2. 2.

   Place salmon fillets and garlic in a baking dish, top with lemon slices, season with salt and pepper, drizzle with 1 tbsp olive oil. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20 minutes.

3. 3.

   Meanwhile peel and chop onion. Heat 1 tbsp olive oil in a pot and sauté onions for 2 minutes over medium heat. Add peas and cook for 5 minutes. Pour in cream and bring to boil. Season with salt, pepper, a pinch of freshly grated nutmeg and lemon juice. Puree with an immersion blender. Grate 60 g Grana Padano finely and fold into the puree.

4. 4.

   Wash mint, shake dry and pluck leaves. Chop almonds finely and toast them for 3 minutes in a hot pan without oil. Grate remaining Grana Padano coarsely. Finely chop half a handful of mint. Combine almonds, Grana Padano and chopped mint, lightly salt.

5. 5.

   Spread pea puree on plates, place salmon fillets on top, sprinkle with the Grana Padano almond crunch. Garnish with remaining mint leaves and serve.