John Myers
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Marinated Wild Salmon Fillet with Sugar Peas
The perfect marinated wild salmon fillet with sugar peas recipe with a picture and simple step-by-step instructions.
Wild salmon fillet:
- 1 pack Wild salmon fillet frozen (2 pieces, 125 g each)
- Coarse sea salt from the mill
- 1 tbsp Butter
- 1 Big green chilli pepper
Marinade:
- 1 tbsp Liquid honey
- 1 tbsp Lemon juice
- 0,5 tbsp Sesame oil
- 2 big pinches Red chilli flakes
Sweet peas
- 200 g Cleaned sweet peas
- 1 tsp Salt
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 1 Small tomato halved for garnish
Marinated wild salmon fillet:
- Let the wild salmon fillet thaw in time, wash it, pat dry with kitchen paper and season on both sides with coarse sea salt from the mill. Clean / core the chilli pepper, halve lengthways and cut into fine strips. Slowly heat the butter (1 tbsp) in a coated pan, fry the two salmon fillets in it at a medium temperature for about 10 – 12 minutes, turning them repeatedly. In the meantime, stir in the marinade (1 tbsp liquid honey, 1 tbsp lemon juice, ½ tbsp sesame oil and 2 big pinches of red chilli flakes) and brush the salmon fillets with it at the end. In the meantime, add the strips of chili peppers and fry them with them.
Sweet peas:
- Clean / remove sugar peas, wash, cook in salted water (1 teaspoon salt) for about 5 minutes, drain through a kitchen sieve, rinse off with cold water and put in the hot pot with butter (1 teaspoon), coarse sea salt from the mill (2 big pinches ) and toss the colored pepper from the grinder (2 big pinches).
Serve:
- Serve marinated wild salmon fillet drizzled with the roast fat, green chili pepper strips and sugar peas, garnished with a tomato half.
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