BeebRecipes.co.uk- Archive of BBC Food Recipes

Cold seared salmon with chunky bean and pea pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen

Method


  1. Sear the salmon in a hot frying pan and finish off in the oven at 180C/350F/Gas 4, cooking for 5-8 minutes.

  2. Squeeze the lemon and spoon the vinaigrette over the salmon. Allow to cool, place in a container and refrigerate.

  3. For the pesto, mix all the ingredients in a bowl and season. Put in a container and refrigerate.

  4. For the salad, wash and pick the leaves and place in a container.

  5. To serve, place the salmon on a plate, drizzle with chunky pesto and dress the mixed leaf salad with vinaigrette.

Ingredients

  • 4 x 75g/3oz salmon portions, square cut down the middle
  • ½ lemon
  • 125ml/4fl oz vinaigrette

For the chunky bean and pea pesto

  • 125ml/4fl oz pesto (homemade or shop bought)
  • 50g/2oz blanched fresh peas, chopped roughly
  • 50g/2oz blanched broad beans, chopped roughly
  • ¼ bunch of mint, chopped
  • seasoning

For the salad

  • 1 bunch watercress
  • 50g/2oz rocket
  • 50g/2oz ruby chard or red mustard

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Cold seared salmon with chunky bean and pea pesto

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