Name: Pan-fried salmon with braised Little Gem
Prep time: 2 min
Cook time: 12 min
Total time: 14 min
Yield: 4
Ingredients: 2 tsp olive oil; 4 Little Gem lettuces halved lengthways; 200ml vegetable stock; 4 x 130g salmon fillets; 200g fresh or frozen peas (defrosted if frozen); ½ small bunch of dill chopped; 1 tbsp half-fat crème fraîche; 1 tsp Dijon mustard

Ingredients

4 serv.

2 tsp olive oil
4 Little Gem lettuces halved lengthways
200ml vegetable stock
4 x 130g salmon fillets
200g fresh or frozen peas (defrosted if frozen)
½ small bunch of dill chopped
1 tbsp half-fat crème fraîche
1 tsp Dijon mustard

Instructions

Tap a step to mark it done

1 Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
2 Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
3 Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
4 Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.