Pan-fried salmon with braised Little Gem
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Ingredients
- 2 tsp olive oil
- 4 Little Gem lettuces, halved lengthways
- 200ml vegetable stock
- 4 x 130g salmon fillets
- 200g fresh or frozen peas (defrosted if frozen)
- ½ small bunch of dill, chopped
- 1 tbsp half-fat crème fraîche
- 1 tsp Dijon mustard
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.
