Wild salmon with crushed peas, marjoram and vine tomato sauce


A simple salmon dish with all the flavours of summer, perfect for this time of year when peas and tomatoes are at their best.
Wild salmon is becoming harder and harder to find because of over fishing, pollution and the increasing number of farms. If you do come across wild salmon it is well worth buying. Salmon are migratory fish and they always come back to where they started life. On their journey they have to swim upstream and fight strong currents, it is this that changes the taste and texture of the salmon. Because of their constant swimming they develop very strong and lean frames with very little fat and it is this that makes the fish such a special treat.
Salmon used to be regarded as the king of the fish, but it has lost favour over the years with the introduction of so many inadequately run farms. When you do find wild salmon you understand why.
Some farms such as Glenarm organic farm are producing fantastic results as their nets are in the middle of the sea where the fish have to constantly fight against the current. If wild cannot be found Glenarm is a fantastic substitute.
1tblsp olive oil
2 x 150g wild salmon fillets
For the crushed peas with marjoram;
500g fresh peas, pods removed
1tblsp fresh marjoram, finely chopped
2tblsp butter
For the vine tomato sauce;
1tsp Dijon mustard
1tblsp white wine vinegar
3tblsp extra virgin olive oil
salt and freshly ground black pepper
200g ripe baby cherry tomatoes
½tsp caster sugar
1tsp red wine vinegar
Heat a frying pan until hot and add the olive oil. Place the salmon fillets in the pan, skin-side down. Cook the salmon for three minutes, then turn over and cook for a further three minutes until cooked all the way through. Remove from the heat and rest in a warm place.
For the crushed peas with marjoram, bring a saucepan of water to the boil and add the peas. Cook the peas for 1-2 minutes, then drain and transfer to a bowl of iced water to cool. When the peas are cool, drain them. Heat a small frying pan until hot. Add the peas to the pan along with the marjoram and butter and heat through, crushing lightly with a wooden spoon. Keep warm.
For the vine tomato sauce, whisk the Dijon mustard, white wine vinegar and extra virgin olive oil together in a bowl and season with salt and freshly ground black pepper. Transfer the mustard mixture, cherry tomatoes and sugar to a blender or food processor and blend until puréed. Pour the puréed mixture through a sieve into a bowl. Add the red wine vinegar and stir well.
Place a metal ring in the middle of an individual serving plate and place half of the peas inside, pressing well to the edges. Remove the ring. Repeat with the remaining peas on another plate.
Place a salmon fillet on top of each of the pea circles and spoon the sauce around. Finish with a sprinkle of maldon salt. Serve at once.

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