This delightfully fresh salmon dish is one of my favourites. It’s delicious, healthy, ridiculously quick & easy & just perfect for a date night.
2 x Tasmanian Atlantic Salmon steaks - skin on (https://thomasfarms.com.au/collections/our-seafood/products/salmon-steak)
Salt and pepper
1 cup frozen peas
250gm green beans, trimmed
1 x shallot, finely sliced
Juice of 1 lemon
10 fresh mint leaves, finely chopped
10 good quality kalamata olives
2 tbsp Greek yoghurt
Handful flat leaf parsley, roughly chopped
Season salmon fillets with olive oil salt and pepper.
In a small bowl place shallots & half the lemon juice & a pinch of salt. Massage a little with your hands & allow to sit while you prep other elements.
Place frozen peas in a small bowl & cover with boiling water. Allow to stand for 5 mins then drain.
In a microwave proof bowl place green beans & a few tablespoons of water. Cover with glad wrap & microwave on high for 3 mins. Drain & place in a larger bowl.
To make the dressing, drain the juice off the shallots, add that to a small jar with the rest of the lemon juice & add 2 tbsp olive oil, yoghurt, mint & salt & pepper to taste. Shake till well combined.
Tear the olives into pieces & discard the pips, add these to the bowl with beans. Add the peas, parsley & drained shallots & toss to combine.
Heat a non stick pan on high heat, do not add oil to the pan. When hot place the salmon fillets skin side down & cook for 3 minutes till skin is nice & crispy. Cook on the other side for a further 3 mins or till cooked to your liking.
It’s actually quite easy to cook salmon fillets as you can literally watch it change colour and cook before your eyes. Ideally you want to see a little bit of the thickest part of the salmon steak still a little pink, as per the photo. The salmon will continue to cook as it cools and if you like it still a little pink inside this is the best way to do it.
Divide bean salad between bowls & top with the crispy skinned salmon.