Salmon with green sauce, peas and potatoes
Salmon with green sauce, peas and potatoes is a recipe with fresh ingredients from the category marine fish. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg firm potatoes
- 250 g Peas (frozen)
- 50 g fresh basil
- 30 g pine nuts
- 1 Garlic clove
- 30 g grated Parmesan
- 100 ml olive oil
- Salt
- pepper (from grinder)
- 2 untreated lemons
- 4 salmon cutlets (≈200 g each)
- 1 tsp black peppercorns
- 300 ml fish stock
- fresh basil for garnish
Instructions
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1.
Wash the potatoes and steam them until tender, about 30–35 minutes. Thaw the peas.
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2.
Wash the basil, shake dry, and pluck leaves from stems. Toast pine nuts in a dry pan until golden brown, remove and cool. Peel the garlic clove, roughly chop, and combine with basil, pine nuts, parmesan, and half the olive oil in a blender; blend. Gradually add remaining olive oil and season with salt and pepper.
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3.
Preheat the oven to 180 °C (356 °F) fan‑forced.
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4.
Wash lemons hot and zest one using a zester. Squeeze out juice. Gently wash salmon cutlets, pat dry, and drizzle with lemon juice; let sit for 5 minutes. Crush peppercorns in a mortar. Place fish in a baking dish, pour about 300 ml fish stock over it, and poach in the preheated oven for 15–20 minutes. Cook peas with remaining fish stock in a small pot for 5–10 minutes; season with salt and pepper.
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5.
Slice the remaining lemon into wedges.
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6.
Arrange salmon cutlets on plates with potatoes and peas. Drizzle the green sauce over the fish, sprinkle with lemon zest and crushed black peppercorns, and garnish with basil leaves and a lemon wedge before serving.
