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Make this using Sarson’s Mediterranean Vinegar Blend.
Ingredients
- 200g of frozen peas
- ½ baby gem lettuce, shredded
- 1 banana shallot, sliced into rings
- 200ml of Sarson’s “Pickle in 15 Minutes” Mediterranean vinegar blend
- 2 salmon fillets, skin on
- 1 lemon, zested
- 1 handful of mint leaves, finely chopped
- 1 tbsp of olive oil
- Flaky sea salt
- Pepper
Method
- Cook the peas in salted boiling water for 1 minute then plunge into iced water.
- Drain and place in a bowl with the shredded baby gem and shallot rings and pour over the Mediterranean vinegar blend. Leave to pickle for 15 minutes.
- Meanwhile, season the salmon and heat the oil in a hot pan. Place the salmon skin-side down in the pan and cook on a medium heat for 4–5 minutes. When the skin is golden and crispy and the fish is 75% cooked through, flip over and cook for a further 2–3 minutes.
- Drain the peas, reserving 50ml of the vinegar. Return the vinegar to the peas and stir in the lemon zest and mint. Season with a pinch of salt and pepper.
- Divide the pea salad between two plates and top with the crispy salmon.
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