Impress the family by plating up a restaurant-quality meal tonight. Courtney Roulston’s Garlic Salmon with Rocket & Minted Peas (RECIPE BELOW) is fresh, zesty and surprisingly easy to make.
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Garlic Salmon with Rocket & Minted Peas
Serves 4 Prep & cooking 15 mins
3 tsp extra virgin olive oil
4 Coles Australian Skin-On Salmon Portions
50g butter
2 garlic cloves, crushed
2 cups (240g) frozen peas
½ cup mint leaves, torn
½ cup (120g) crème fraîche
120g pkt Coles Australian
Baby Rocket
2 tbs lemon juice
1. Heat oil in a large non-stick frying pan over high heat. Add the salmon, skin-side down. Reduce heat to medium-high and cook for 2 mins or until skin is crispy. Turn the salmon and reduce heat to low. Add the butter and garlic. Cook for 1 min, spooning butter mixture over the salmon. Season.
2. Meanwhile, cook peas in a medium saucepan of boiling water for 2 mins or until heated through. Drain well. Return to the pan with the mint and 2 tbs of the crème fraîche. Stir to combine. Season.
3. Combine the rocket and lemon juice in a medium bowl. Divide the pea mixture among serving plates. Season. Top with the salmon and rocket mixture. Serve with the remaining crème fraîche.
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28 авг 2024
