Salmon Fillets with Pea Cakes & Dill Sauce
This recipe is an instant family favourite.
The pea cakes perfectly complement the salmon and can be made well in advance for a quick weeknight meal or to impress any dinner party guest. We like to make a big batch of pancakes, so we always have a stock in our freezer. Just make sure you leave them in the oven for a bit longer to ensure they cook through.
- 4 x Salmon Portions
- Olive Oil
- Salt & Black Pepper
- Mixed Salad of your liking. We have used Watercress, peas, runner beans and asparagus.
For the Pea Cakes
- 700g Frozen Peas - defrosted
- 2 x White Onions - finely diced
- 100g Plain Flour
- 150g Polenta
- 3 tbsp Olive Oil
- 1 tbsp White Wine Vinegar
- 20g fresh Mint leaves –finely shredded
- 1 x Garlic Clove - crushed
- 3 Eggs
- Sunflower Oil for frying
For the Dill Sauce
- 120g Sour Cream
- 1 tbsp Olive Oil
- 1 tsp Fresh Dill - chopped
Cooking Instructions - For the Dill Sauce
- 1. Place all the ingredients in a bowl with 1/4 teaspoon salt and a grind of black pepper. Mix well.
Cooking Instructions - For the Pea Cakes
- 2. Add the olive oil to a sauté pan and cook the diced onion over a medium heat for 15 to 20 minutes, stirring until soft. Add the white wine vinegar, cook for a further 2 minutes and remove from the heat.
- 3. Place the peas in a food processor and briefly blitz. They need to break down without turning into a mush/paste. Transfer to a mixing bowl, stir in the onion, mint, garlic, 1 egg and salt and black pepper to taste. Mix well and refrigerate until ready to use.
- 4. Line a tray that will fit in your freezer with grease-proof paper and shape the pea mixture into 16 patties (around 60 g each), about 2 cm thick. Freeze for a couple of hours to firm up. Gently beat the remaining eggs in a bowl. Place the flour in a separate bowl and the polenta in a third. Remove the pea cakes from the freezer when you are ready to cook them. One at a time, roll them in the flour, dip them in the egg, and then coat them in the polenta.
- 5. Heat a Medium-Large frying pan over a medium heat and add a splash of olive oil. Carefully add the pea pancake to the pan and fry for 3-4 minutes each side until golden brown. Add to a baking tray and place in an oven at 170°C to heat through, until the salmon is ready to serve.
Cooking Instructions - For the Salmon
- 6. Season the salmon on both sides with salt and black pepper. Heat the olive oil in a frying pan over medium-high heat until hot.
- 7. Cook the salmon, skin side down, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until cooked to your liking, and serve with the pea cakes, dill sauce and a salad of your choice.