Roasted Salmon With Pea Puree & Fennel Salad Recipe - Recipezazz.com
From our Saturday newspaper The Weekend West. Times are estimated.
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Ingredients
- 6 (1 kilogram) salmon fillets (skin on and bones removed)
- 2 tablespoons olive oil (extra virgin 40 mls)
- FOR PEA PUREE
- 500 grams frozen peas
- 1 1/2 cups chicken stock (375 mls)
- 2 teaspoons thyme leaves, fresh
- 50 grams butter, chopped
- FOR FENNEL SALAD
- 2 fennel bulbs (baby)
- 1 bunch watercress (picked and washed)
- 1/4 cup olive oil (extra virgin 60 mls)
- 1 tablespoon lemon juice (20 mls)
- 2 teaspoons Dijon mustard
- 1 teaspoon horseradish (cream)
- 1 teaspoon honey
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