Description
A fresh and vibrant dish featuring pan-fried wild salmon served on a bed of leek and broad bean purée, accompanied by wilted spinach and baby potatoes, all brightened with a zesty lemon and caper dressing.
Ingredients
Scale
Dressing
- ½ lemon, zested and juiced
- 1 tbsp drained capers
- 1 tbsp rapeseed oil
Vegetables & Purée
- 1 large leek (about 275g), sliced
- 200g frozen baby broad beans
- 250g bag spinach
- 170g baby potatoes (halved if larger), boiled
- 12 small basil leaves
Salmon
- 2 skin-on wild salmon fillets
- 1 tsp rapeseed oil
Instructions
- Prepare the dressing: Mix the lemon zest and juice with the drained capers and 1 tablespoon of rapeseed oil in a small bowl. Set aside to allow the flavors to meld.
- Cook the leeks and broad beans: Boil the sliced leeks and frozen broad beans together in salted water for 6-8 minutes until tender. Using a slotted spoon, remove the vegetables and set them aside while keeping the cooking water.
- Wilt the spinach: Add the spinach to the same pot and cook for 1-2 minutes until wilted. Drain spinach well to remove excess water.
- Pan-fry the salmon: Heat 1 teaspoon of rapeseed oil in a non-stick pan over medium heat. Place the salmon fillets skin-side down and fry for 4 minutes. Flip the fillets and cook the other side for an additional 2-4 minutes until just cooked through but still moist.
- Make the broad bean and leek purée: Add a couple of spoonfuls of the cooked broad beans to the lemon and caper dressing for extra flavor. Using a hand blender, blend the remaining broad beans and cooked leeks together until smooth, adding a splash of the reserved cooking water if the purée is too thick.
- Assemble the dish: Divide the wilted spinach between serving plates. Spoon the leek and broad bean purée over the spinach, then top with the pan-fried salmon fillets. Drizzle the lemon and caper dressing over the salmon and purée. Garnish with basil leaves and serve alongside the boiled baby potatoes.
Notes
- For best results, use wild salmon fillets with skin on for added flavor and texture.
- The purée can be adjusted in consistency by adding more or less cooking water.
- If broad beans are not available, fresh peas can be substituted.
- This recipe pairs well with a crisp white wine or light salad for a full meal.
- Boiling the potatoes in salted water ensures they are well seasoned.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: salmon recipe, lemon salmon, broad bean purée, leek purée, healthy salmon dish, pan-fried salmon, green vegetable purée, quick salmon meal
