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Chargrilled Salmon with Creamed Garlic Peas and a Balsamic Reduction

Chargrilled salmon served over buttery creamed garlic peas with a tangy, sticky balsamic vinegar reduction garnish.

QuickSeafoodSalmonHigh ProteinGluten FreePeas

Estimated Nutrition

Per Serving Total
Calories 612.4 kcals 612.4 kcals
Carbohydrates 14.3 grams 14.3 grams
Fat 50.2 grams 50.2 grams
Protein 26.8 grams 26.8 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Balsamic Vinegar
Dairy
15
g
Butter
45
ml
Double Cream
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
Freshly ground
1
clove
Garlic
Finely chopped
1
sprig
Thyme
Leaves only
OilsFats
5
ml
Olive Oil
For rubbing
Seafood
100
g
Salmon Fillet
Skin removed
Vegetables
100
g
Peas
Fresh

Steps

  • Season the salmon with olive oil, salt, and pepper.
  • Griddle the salmon in a hot pan for 2 minutes per side until charred.
  • Boil the peas in salted water for 3 minutes and drain.
  • Fry the peas with butter and garlic for 2 minutes.
  • Add cream and thyme to the peas and simmer for 2 minutes.
  • Simmer the balsamic vinegar in a small pan for 10 minutes until reduced.
  • Plate the peas, top with salmon, and drizzle with the reduction.