Omega-3 rich salmon is in the spotlight for this recipe, so make sure it’s super fresh – it should have no odour and look translucent with nice firm flakes, springing back when pressed.
Omega-3 rich salmon is in the spotlight for this recipe, so make sure it’s super fresh – it should have no odour and look translucent with nice firm flakes, springing back when pressed.
Typical nutritional content (per portion)
For the saffron roasted peppers
2 red peppers
1 tablespoon olive oil
1 tablespoon sunflower oil
2 shallots, finely chopped
2.5cm (1in) fresh root ginger, peeled and minced
1 garlic clove, minced
1 teaspoon saffron strands, soaked in a little hot water
2 teaspoons fresh mixed herb (Such as flat-leaf parsley, tarragon and chervil) chopped
For the salmon
150ml (1/4pint) dry white wine
1 carrot, chopped
1 onion, chopped
1 celery stick, chopped
1 fresh rosemary sprig
4 lemongrass stalks
4 x 150g (5oz) salmon fillets from sustainable sources, skinned and boned
For the whipped pea and garlic puree
450g (1lb) frozen peas
Knob of butter 2 garlic cloves, crushed
4 tablespoons low-fat milk
Freshly ground black pepper
Preheat the grill to hot. Arrange the peppers on a grill rack and grill for 20-30 minutes until charred and blistered, turning regularly. Transfer to a large bowl and cover with cling film. Leave the peppers to cool completely, then peel, discarding the cores and seeds. Cut the flesh into slices.
Heat the olive oil and sunflower oil in a frying-pan. Add the shallots, ginger and garlic and cook for a couple of minutes until softened but not browned. Stir in the saffron mixture and cook for a couple another couple of minutes or so, then season lightly with pepper. Transfer to a bowl and fold in the peppers and herbs. Cover with cling film and set aside at room temperature until needed.
To prepare, the salmon, pour 600ml (1 pint) of water into the bottom half of a steamer and add the wine, carrot, onion, celery and rosemary. Bring to a simmer.
Meanwhile, peel off the tough outer stalk from each stick of lemongrass and then use one stick as a skewer for each piece of salmon. Arrange above the simmering vegetables in the steamer and cook gently for 5-7 minutes or until the salmon is just cooked through and tender.
Meanwhile, make the whipped pea and garlic puree. Cook the peas in a pan of boiling water 3-4 minutes until tender. Heat the butter in a separate pan and sauté the garlic for 20 seconds without browning. Drain the peas and add to the garlic mixture with the milk. Using a hand-blender, blend to a smooth puree. Season lightly with pepper.
Divide the whipped pea and garlic puree between warmed plates and arrange the salmon skewers on top. Spoon around the saffron roasted peppers to serve.