Description
This Seared Salmon with Pea Purée & Herb Crust is a delicious and elegant main course featuring perfectly seared salmon fillets topped with a flavorful herb and breadcrumb crust. Served on a smooth, creamy pea purée, this dish combines fresh herbs, tangy Dijon mustard, and a crispy golden crust for a gourmet dining experience at home.
Ingredients
Scale
Salmon and Herb Crust
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 cup fresh breadcrumbs
- 2 tablespoons chopped parsley
- 1 tablespoon chopped dill
- 1 tablespoon chopped chives
- 1 teaspoon lemon zest
- 1 tablespoon butter
Pea Purée
- 2 cups green peas (fresh or frozen)
- 1 tablespoon butter
- 1/4 cup heavy cream or milk
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Cook the peas: Bring a pot of salted water to a boil and cook the peas for 2 to 3 minutes if using fresh peas, or 1 to 2 minutes if frozen, until bright green and tender. Drain well.
- Prepare the pea purée: Transfer the cooked peas to a blender or food processor. Add butter, cream, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside and keep warm.
- Make the herb crust mix: In a small bowl, combine fresh breadcrumbs, chopped parsley, dill, chives, and lemon zest. Mix well.
- Prepare the salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- Sear the salmon: Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and sear for 4 to 5 minutes until the skin turns crisp and golden.
- Add the herb crust: Flip the salmon fillets. Brush the cooked side with Dijon mustard, then press the herb breadcrumb mixture firmly onto the mustard-coated side.
- Bake the salmon: Transfer the skillet to a preheated oven at 400°F (204°C). Bake for 6 to 8 minutes until the salmon is cooked through and the herb crust is golden and crispy.
- Finish with butter: In a separate small pan, melt 1 tablespoon of butter. Lightly spoon the melted butter over the baked salmon fillets before serving.
- Serve: Plate the salmon fillets over a bed of warm pea purée and enjoy immediately.
Notes
- Avoid overblending the pea purée to prevent it from becoming gluey—blend just until smooth.
- Fresh herbs give the crust the best flavor, but dried herbs can be used in smaller quantities if fresh are unavailable.
- For a thicker and crunchier crust, press the breadcrumb mixture firmly onto the mustard-coated salmon before baking.
