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Pan-fried salmon

Name: Pan-fried salmon
Cook time: 25 min
Yield: 4
Cuisine: Perth, Scotland

with minted peas and whipped feta

Ready in around 25 mins

RECIPE FACT:

On 7th October 1922, following a two-hour struggle, Georgina Ballantine landed a 29kg salmon, the largest recorded taken from a British river with rod and line and half Ballantine's own weight. The salmon was 137 cm in length and 72 cm in girth.

Nutritional Info:

Energy: 2,782kJ (665kcal)
Protein: 39g
Carbohydate: 32g
Sugars: 8g
Fat, total:42g
Saturated:10g
Sodium:274mg
Contains:Fish, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Cut the lemon into wedges and set aside. Thinly slice the spring onions on the diagonal. Remove the mint leaves discarding their stalks then roughly chop. Open the peas and red chilli and remove the chilli from the top. Finely slice if using or discard if not.
2. TO PREPARE THE MINTED PEAS:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the peas, cook for 30-60 secs, remove from the pan into a small bowl. Just before serving, add a drizzle of olive oil, a squeeze of lemon, season with salt and pepper, chilli if using, mint and mix gently.
3. TO PREPARE THE SMASH POTATOES:
Wipe out the pan and place back over a medium-high heat with a generous pour of oil. Once hot, add the steamed baby potatoes and cook for 4-5 mins until hot. Add the baby spinach, spring onion and cook for a further 1-2 mins until wilted. Remove from the pan into a serving bowl, with salt and pepper and cover to keep warm.
4. TO COOK THE SALMON:
Remove the salmon fillets from their packaging and pat dry with paper towel. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add salmon fillets skin side down, season with salt and pepper and cook for 3-4 mins until crispy. Turn the salmon over and cook a further 1-2 mins.
TO SERVE:
Spoon the potatoes and vegetables onto plates and add the salmon. Top with minted peas and a wedge of lemon. Then add a drizzle of whipped feta and a crack of black pepper.