Extra large sockeye salmon steak with silky pea purée and herbs

We prepare this sockeye salmon steak with an extra-large, restaurant-style cut, favoured by top chefs for its generosity and succulence. Our sockeye salmon is renowned for its firm texture, vibrant crimson colour and unparalleled flavour.

Serves: 1

Cooking Time: 30mins

Method

Ingredients

COOKING METHOD

Step 1:

Put the butter and garlic in a medium saucepan and sizzle for a couple of minutes. Add the peas, 80ml water and a pinch of salt; cover and cook until the peas are just tender and bright green.

Step 2:

Tip everything into a blender and add the crème fraîche. Start the blender on low, occasionally scraping down the sides, then increase the speed until the peas are silky-smooth. Cover to keep warm.

Step 3:

Season the salmon with salt. Heat the oil in a sauté pan and place the salmon flesh side down. Cook for 5-6 minutes each side, or until done to your liking.

Step 4:

Spoon the pea purée onto a plate and top with the salmon. Spoon over the vinaigrette then top with the fresh herbs. Serve with asparagus, or your choice of side.