British Herb-Crusted Salmon with Pea Purée
This herb-crusted salmon recipe is a perfect way to enjoy the bounty of summer. Fresh salmon fillets are coated with a vibrant herb mixture and served alongside a smooth pea purée. It's a dish that brings together the best of British summer dining, offering healthfulness and flavor.
Ingredients
- 4 fillets salmon, skin-on
- 2 tablespoons Dijon mustard
- 1/2 cup fresh breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon olive oil
- 4 cups fresh peas, shelled
- 1/2 cup vegetable stock
- 2 tablespoons unsalted butter
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets, skin-side down, on the prepared baking sheet. Spread 1/2 tablespoon of Dijon mustard over each fillet.
- In a small bowl, combine breadcrumbs, parsley, dill, lemon zest, and olive oil. Season with salt and black pepper. Mix well.
- Press the breadcrumb mixture onto the salmon fillets, covering the mustard layer completely.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the crust is golden brown.
- While the salmon bakes, prepare the pea purée. In a medium saucepan, combine peas and vegetable stock. Bring to a simmer over medium heat.
- Cook for 5-7 minutes, or until the peas are tender. Remove from heat and drain, reserving a little cooking liquid.
- Transfer the peas to a blender or food processor. Add butter and lemon juice. Blend until smooth, adding reserved cooking liquid if necessary for desired consistency. Season with salt and pepper.
- Serve the salmon fillets over a generous spoonful of pea purée. Garnish with additional fresh herbs if desired.