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Nutrition: Per serving

  • kcal410
  • fat23g
  • saturates5g
  • carbs9g
    low
  • sugars6g
  • fibre6g
  • protein38g
    high
  • salt1g
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Method

  • step 1

    Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.

  • step 2

    Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.

  • step 3

    Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.

  • step 4

    Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.

Recipe from Good Food magazine, March 2022

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.43 ratings

daviddalley302

Very delicious I did substitute the lettuce with Pak Choi

terence d

Substituted the baby gem with book Choi fried in a little toasted sesame oil instead of olive oil ,really tasty dish

sallymac65

I made this last night and loved it apart from the lettuce which for me didnt work at all, it just wasn't very tasty and a bit slimy. The next time I'll made it, I'll just leave out the lettuce. I loved the idea of it, but not for me. I used parsley instead of dill as I didn't have any dill.

Tramp

Any suggestions if you are not keen on Dill?

Dunco101

Very tasty, even my 12 year old and her pal liked this.

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