Oven-baked salmon with pea puree

60 minutes

Mittel

4 people

This dish combines tender, juicy salmon with a deliciously sweet and spicy orange glaze. The chopped pecans provide a pleasant crunch, while the fine pea puree with onions and a hint of lemon brings freshness and lightness to the plate. A highlight - perfect for an elegant dinner.

Ingredients

4 organic salmon fillets
1 large organic orange
1 tbsp soy sauce
1 tbsp coarse mustard
1 tbsp liquid honey
1 tbsp freshly grated ginger
1 tsp paprika powder, sweet
50 g chopped pecans
500 g frozen peas
1 onion, diced
1 splash of lemon juice
Pea cress for garnish
Olive oil for frying
Salt and freshly ground pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Make sure to take the 4 salmon fillets out of the fridge in time so that they reach room temperature.
Put the juice and zest of the orange into a bowl. Add 1 tablespoon soy sauce, 1 tablespoon mustard, 1 tablespoon honey, 1 tablespoon freshly grated ginger and 1 teaspoon paprika powder and mix well.
Place the salmon fillets skin side down in a baking dish, season lightly with salt and spread the orange glaze generously over them. The fillets should be well marinated on all sides. Sprinkle the 50 g chopped pecans evenly over the salmon fillets.
Preheat the oven to 180°C. Bake the marinated salmon in the preheated oven for about 15-20 minutes until cooked, but still juicy. The exact time depends on the thickness of the fillets - the salmon should remain slightly translucent on the inside.
While the salmon is in the oven, bring about 600 ml of water to the boil, add the 500 g of peas and cook for about 5-7 minutes until they are soft. Then drain the peas. Heat a little olive oil in a pan and sauté the diced onion until translucent. Add the peas. Puree finely with a hand blender or in a mixer. If necessary, add a little water or vegetable stock to achieve the desired consistency. Season with a dash of lemon juice, salt and pepper.
Place a generous dollop of pea puree on each plate and place the baked salmon fillets on top. Garnish with pea cress and chopped parsley to add freshness and color to the dish.