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Tarragon Pea Mash with Crispy Pan Fried Salmon (Paleo Friendly)
A fragrant herb infused pea mash with pan fried salmon.
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
2
Author:
Angela Roberts
Ingredients
Pea Mash
1
tablespoons
olive oil or coconut oil
1
tablespoon
butter
or use more oil of choice
1
leek
sliced
2
shallots or 1/2 onion
diced
juice of one lemon with zest
big handful fresh basil
big handful fresh tarragon
Pan Fried Salmon
1
pound
of salmon cut about 2 inches thick.
Instructions
Saute leeks and shallot (or onion) in oil and butter until softened.
Add frozen peas.
Add half lemon zest. Save remaining for salmon
Season with salt and pepper
When peas are warmed through, turn off heat.
Add in the juice of one lemon
Add in fresh herbs.
Place in blender or Vitamix or use a stick blender to mash, leaving as a mash, not a puree. You may need to add in some more olive oil.
Pan Fried Salmon
Take salmon out 30 minutes prior to cooking.
In the meantime, take the other half of the lemon zest and place in olive oil.
Season salmon with salt and pepper.
Heat lemon olive oil in frying pan that is just large enough to hold salmon.
On medium heat, fry salmon top side first for 3 minutes or until it's crispy and moves away from the bottom of pan easily. Turn over.
Fry skin side down for another 4-6 minutes until the bottom is crispy. Cover the pan to cook through. Be careful not to overcook.
Place on top of the pea mash. Serve immediately.
Notes
You can add an avocado to the pea mash, for a creamier version.