Salmon With Pea And Watercress Puree
|Olive oil spray||1|
|Spring onions||4 , thinly sliced|
|Podded peas||175 Gram (Fresh / Frozen)|
|Vegetable stock||300 Milliliter|
|Low fat greek yogurt||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Salmon steaks||350 Gram (2 Pieces, 175 Gram Each)|
Heat a non-stick saute pan and lightly spray with oil.
Add the spring onions and cook for a few minutes until softened, stirring occasionally.
Add the peas and stock to the pan, stirring to combine.
Cover with a circle of greaseproof paper and allow to sweat for 2-3 minutes.
Remove the paper and add the watercress, reserving a little for the garnish, then allow to cook for a further 2 minutes or until all the liquid has evaporated.
Place in a food processor with the yogurt and blend until nearly smooth - you still want a little texture.
Season with black pepper to taste.
Season the salmon fillets with black pepper and steam for 6 minutes; alternatively wrap them in foil and place in a preheated oven at 200°C/400°F/gas mark 6 for 8 minutes.
Place the salmon on the pea puree and garnish with the lemon wedges and reserved watercress.