If you need to create something fresh-tasting and summery at short notice, this recipe is ideal as it takes less than 30 minutes from start to finish.
It makes a very pretty supper dish and I particularly like oven-roasting the salmon with lime butter, served with or without the tartare sauce.
The peppery watercress, lime and capers create a lovely tangy dressing and everyone knows that peas and mint were made for each other…..
OVEN ROASTED SALMON with MINTED PEAS, WATERCRESS, CAPERS & LIME
1.5 tablespoons of unsalted butter at room temp
The finely shredded zest and juice of 1 lime
4 salmon fillets (preferably wild caught)
4 tablespoons of best quality mayonnaise
1 teaspoon of capers, rinsed and chopped
2 oz (50g) of watercress, chopped
2 cornichons (small gherkins or baby dill pickles), chopped
14 oz (400g) of frozen peas
1 tablespoon of fresh mint leaves, shredded
Heat oven to 350F (180C)
Mix 1 tablespoon of the butter with the lime zest – season with sea salt and freshly ground black pepper. Arrange the salmon on a foil-lined, shallow roasting pan and top each fillet with the lime butter. Roast for 15 minutes.
Meanwhile, combine the mayonnaise, lime juice, capers, watercress and cornichons – set aside.
Cook the peas in boiling water for 2-3 minutes. Drain, stir in the remaining ½ tablespoon of butter and mash with a potato masher or fork. Add the shredded mint.
Arrange the salmon on top of the minted peas with a dollop of tartare sauce on top of each fillet.