When there are blue skies and warm rays indulging in this citrus fruit salad is a must. Juicy, fruity and oh-so tasty, this is the ideal option for any summer dinner starter.
Serves 4
Cooking time: 30 mins
What You’ll Need:
- 350g fillet skinless salmon
- 2 blood oranges or 1 small pink grapefruit
- 300g fresh English peas in the pod
- 1 pomegranate
- 80g pea shoots
- Sea salt and freshly ground black pepper
- 100ml crème fraîche
- 100ml good-quality olive oil
What To Do:
- Cook the peas in boiling salted water for 3 minutes. Drain and chill under cold running water. Put half of the cooked peas into a blender, add the crème fraîche and season well with salt and pepper, then blend to a smooth purée for 2 minutes.
- Remove the salmon from the freezer. Using a sharp knife, slice the fish thinly through the flesh against the grain – I allow 5 slices per person. Lay the slices flat on a tray.
- Add the olive oil to the orange juice with some salt and pepper and mix thoroughly to make a vinaigrette.
- Just 5 minutes before serving, brush some of the vinaigrette all over the salmon and toss the pea shoots quickly in the remainder.
Recipe from adambyatt.co.uk