Description
Seared Salmon with Pea Purée & Herb Crust is a quick and elegant dish featuring perfectly seared salmon fillets topped with a flavorful Dijon mustard and breadcrumb herb crust. Accompanied by a smooth, vibrant pea purée infused with fresh mint and parsley, this meal offers a fresh, savory twist that’s both nutritious and visually appealing.
Ingredients
Scale
For the Salmon:
- 4 (6-ounce) salmon fillets, skin removed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
For the Pea Purée:
- 1 cup frozen peas
- 1/4 cup fresh mint leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons lemon juice
- Pinch of salt
- Water, as needed to adjust consistency
For the Herb Crust:
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the peas: Bring a pot of water to a boil and cook the frozen peas for 2-3 minutes until tender. Drain the peas thoroughly and transfer them to a blender or food processor.
- Prepare the pea purée: Add fresh mint, parsley, lemon juice, and a pinch of salt to the peas in the blender. Blend until smooth, adding a little water if necessary to reach a creamy and pourable consistency. Set aside.
- Make the herb crust mixture: In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and a pinch of salt and pepper. Mix well and set aside.
- Season and heat the salmon: Season both sides of the salmon fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat until hot.
- Sear the salmon: Place the salmon fillets in the hot skillet and sear for 4-5 minutes on each side, or until the salmon is cooked through and has a golden-brown crust.
- Add mustard and herb crust: During the last minute of cooking, spread a thin layer of Dijon mustard on top of each salmon fillet. Immediately sprinkle the breadcrumb mixture evenly over the mustard layer, pressing gently to ensure it adheres well.
- Rest the salmon: Remove the skillet from heat and let the salmon rest for 1 minute.
- Serve: Spoon the vibrant pea purée onto each plate, place a salmon fillet on top, and garnish with additional fresh herbs if desired. Serve immediately for best flavor.
Notes
- For a crispier crust, you can finish the salmon under a broiler for 1-2 minutes after adding the breadcrumb topping.
- Fresh herbs like dill or chives can be added to the pea purée for extra flavor.
- If using fresh peas instead of frozen, adjust cooking time accordingly, about 1-2 minutes in boiling water.
- Remove the skin from the salmon carefully to prevent sticking during the sear.
- This dish pairs well with a light white wine like Sauvignon Blanc or Pinot Grigio.
