Chargrilled salmon with creamed garlic peas and a balsamic reduction Recipe

Chargrilled salmon with creamed garlic peas and a balsamic reduction Recipe

  • 100g/3½oz salmon fillet, skin removed
  • dash olive oil
  • salt and freshly ground black pepper
  • 100g/3½oz fresh peas
  • 15g/½oz butter
  • 1 garlic clove, finely chopped
  • 3 tbsp double cream
  • 1 sprig fresh thyme, leaves only
  • salt and freshly ground black pepper
  • 3 tbsp balsamic vinegar
  1. For the salmon, rub the salmon with olive oil, salt and freshly ground black pepper. Heat a griddle pan until hot, add the salmon and griddle for 1-2 minutes on each side, or until charred on the outside and just cooked through.
  2. For the creamed garlic peas, place the peas into a pan of boiling salted water and boil for 2-3 minutes, or until tender and then drain. Place the cooked peas into a small pan, add the butter and garlic and fry gently for 1-2 minutes. Add the cream, thyme, salt and freshly ground black pepper and simmer for two minutes.
  3. For the balsamic reduction, pour the balsamic vinegar into a small pan and simmer for ten minutes, or until reduced and sticky.
  4. To serve, spoon the peas onto a serving plate. Top with the chargrilled salmon and drizzle the balsamic reduction onto the plate.
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