with Potato Puree and Minted Peas

Prep time: 30 mins    Cook time: 25 mins    Serves: 4


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


  1. 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.
  2. Pass potatoes through a ricer. Add sour cream and oil and beat with a wooden spoon to combine. Season.
  3. To make sauce, process herbs in a food processor until finely chopped. Add remaining ingredients and process until smooth. Season.
  4. To make salad, cook peas in a saucepan of boiling salted water for 5 minutes or until tender. Drain, then refresh under cold water.
  5. 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.
  6. 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.
  7. Divide potato purée among serving plates and top with salmon. Add salad and spoon over sauce to serve.