Amy and Tyson - Seared Salmon
with Potato Puree and Minted Peas
Prep time: 30 mins Cook time: 25 mins Serves: 4

Ingredients
4 x 150g salmon fillets, skin on
Potato Puree
1kg potatoes
80ml sour cream
2 tbs olive oil
Salt and pepper, to season
Herb Sauce
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
1 bunch basil, leaves picked
1 lime, juiced
2 tbs caper brine
2 tbs olive oil
2 tbs baby capers
Pea and Mint Salad
500g frozen peas
2 tbs olive oil
4 spring onions, halved lengthways, layers separated
1 leek stalk, thinly sliced
1/2 cup mint leaves, torn
1 tbs lime juice
Method
- To make potato purée, place potatoes in large saucepan of cold salted water. Bring to a gentle boil and boil for 20 minutes or until tender. Drain and allow steam to evaporate.
- Pass potatoes through a ricer. Add sour cream and oil and beat with a wooden spoon to combine. Season.
- To make sauce, process herbs in a food processor until finely chopped. Add remaining ingredients and process until smooth. Season.
- To make salad, cook peas in a saucepan of boiling salted water for 5 minutes or until tender. Drain, then refresh under cold water.
- Heat half the oil in a frying pan over medium heat. Add onion and leek and cook, stirring, for 4 minutes or until tender. Transfer to a bowl with peas, remaining oil and remaining ingredients. Toss to combine. Season.
- Preheat a lightly greased, non-stick frying pan over medium heat. Season salmon all over, then add to pan, skin-side down, and cook for 2 minutes or until skin is crisp. Turn and cook for a further 1-2 minutes or until cooked to your liking.
- Divide potato purée among serving plates and top with salmon. Add salad and spoon over sauce to serve.