Seared salmon with roasted vine tomatoes, pea pureé and vanilla garlic cream
Sticking to the trend where sweet and savoury flavours trade places, this unique recipe provides taste sensations to tickle the taste buds of the more adventurous.
200g vine tomatoes
salt and pepper
1/2 cup good-quality fish stock
3 cups frozen peas
21/2 cups cream
2 whole garlic cloves
1 vanilla bean, split
4 salmon fillets
Roast the vine tomatoes with olive oil and salt and pepper at 180°C until golden and soft.
Bring the stock to the boil and cook the peas until tender.
Add 1/2 cup cream and purée until smooth.
Adjust the seasoning.
Simmer the rest of the cream, garlic and vanilla until reduced by half.
Heat a little olive oil and season the fish fillets well.
Fry skin-side down until crispy, turn over and cook for 2-3 minutes per side until medium-rare.
Serve the salmon on the pea purée, topped with the roasted vine tomatoes and a swirl of the vanilla garlic cream.
More recipes with Salmon:
Canned salmon curry
Debbie Hall's salmon quiche