Another Salmon Dinner
Is it weird that being up, showered, breakfasted and ready for the day at weekends before 9am, is still taking some getting used to? Before Tilly came along, unless we had something planned, it was very rare that my husband and I managed anything productive before midday at weekends. I should add that I don’t regret that or indeed consider it a waste of time. My job involved a lot of people, planning and excitement about client’s events, and I tended to spend my time rushing around like a whirling dervish. So I used to relish my quiet weekends. Some Sundays I wouldn’t even move from the sofa let alone go to the pub or socialize. Sundays are for resting, relaxing and recharging before another whirlwind week.
Now the weekend consists of trying not to hit the bottle too hard on Friday and / or Saturday evenings to ensure that we can function first thing to get Tilly up and fed. Breakfast for her happens in our bed. It means we can all have a lazy, cosy start to the day, regardless of the time. And our days are full of walks as well as getting out and about, a far far cry from the Netflix box set done in a day days of pre-parenthood!
Onto the food. It’s only when writing up these recipes that I realise I should probably expand my fish repertoire, get out of my comfort zone and cook something that isn’t salmon. This was considerably more tasty than I thought it would be. So here it is.
Serves 2 and takes around 30-40 minutes to prepare and cook.
2 x fillets of salmon
A small bunch of fresh mint, thyme & parsley
Juice of half a lemon
15g Room temperature butter
100ml white wine
For the pea purée
250g frozen petit pois
Small handful of fresh mint
Small knob of butter
Pinch of salt
Freshly ground black pepper
1 tbsp Double Cream (optional)
- Pre-heat the oven to 190 degrees and boil a kettle of water (I know it’s a bit Jamie’s “15-minute meal mindset” bollocks, but it is useful for this recipe)
- Place the two salmon fillets, skin side down into an ovenproof dish
- As with the other salmon dish I cooked, if you’re having potatoes with it then best to put these on now, before the salmon goes in the oven
- Finely chop the mint, thyme and parsley and mix together with the butter and lemon juice
- Gently squidge the herby butter mixture onto each salmon fillet – not too hard or you’ll squash the fillet
- Pour the wine around the salmon, but not on top
- Place into the oven for 10 – 15 minutes
- While the salmon is cooking, pour some boiling water into a small saucepan with your peas and a pinch of salt and bring back to the boil
- Once the peas are floating in the boiling water, they are done. Drain them and keep about 80ml of the cooking water – the easiest way to do this without measuring it is to pour the peas into a sieve above a sink and then put the sieve back over the saucepan and you will collect the last bits of the cooking water.
- Add the peas back into the saucepan with the cooking water, mint, butter and the cream if you’re using it
- Blend the mixture – either in a blender if you’re making this for lots of people or just with a stick blender in the saucepan
- Take your salmon out of the oven and serve – don’t forget the potatoes
- Take 25 pictures of your meal, maybe a few more if the person you cooked it for is getting impatient, just because. Post it on Instagram and tell me how lovely it is 😉