Salmon with peas, bacon and lettuce

Lemon-flavoured mayo gives a delicious zing to this hearty midweek fish special.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 4 (about 180g each) skin-on salmon fillets
* 2 tsp olive oil
* 1 x 500g pkt Woolworths Select frozen peas
* 40g butter, chopped
* 3 green shallots, ends trimmed, thinly sliced
* 2 bacon rashers, rind removed, thinly sliced
* 50g (1 cup) shredded iceberg or cos lettuce leaves
Lemon mayonnaise
* 125g (1/2 cup) whole egg mayonnaise
* 1 tsp finely grated lemon rind
* 1 tbs fresh lemon juice


Method
1. Rub both sides of the salmon with oil. Season with salt and pepper. Heat a large frying pan over medium-high heat. Add the salmon and cook for 3-5 minutes each side or until the flesh flakes when tested with a fork in the thickest part.
2. Meanwhile, cook the peas following packet directions or until tender. Drain. Melt half the butter in a medium saucepan over medium heat. Add the shallot and bacon and cook, stirring, for 2 minutes or until the shallot is soft and the bacon is light golden. Add the lettuce and cook, stirring, for 1 minute or until the lettuce just wilts. Add the peas and remaining butter and stir until well combined. Season with salt and pepper.
3. To make the lemon mayonnaise, combine the mayonnaise, lemon rind and lemon juice in a small bowl.
4. Divide the pea mixture among serving plates. Top with salmon and drizzle over the lemon mayonnaise. Season with pepper to serve.

Notes & tips
More options
* Creamy salmon & green pea pasta: Omit the bacon, lettuce and mayonnaise. Replace the salmon fillets with 1 x 415g can pink salmon, drained, skin and bones removed. Reduce the peas to 150g (1 cup) and thaw. Cook 250g dried spiral pasta in a saucepan of boiling water following packet directions or until al dente. Drain. Melt the butter in a saucepan over medium heat. Add the shallot and cook for 2-3 minutes or until shallot softens. Add 60ml (1/4 cup) white wine and simmer for 1 minute. Add the lemon juice and rind, 3 tsp wholegrain mustard, 1 x 300ml ctn pouring cream and the peas. Bring to the boil. Simmer for 1-2 minutes or until sauce thickens. Add the sauce to the pasta with the salmon and 2 tbs chopped fresh continental parsley, and toss to combine. Divide among serving bowls and serve.
* Crumbed ocean trout with garlic mayonnaise: Omit the peas, butter, shallots, bacon, lettuce and lemon rind. Replace salmon with 4 skin-on ocean trout fillets. Reduce the lemon juice to 2 teaspoons. Combine 70g (1/3 cup) couscous, 1 tbs chopped fresh dill and 1 tsp grated lemon rind on a plate. Place the trout, skin-side down, on a plate and spread with 2 tbs sour cream. Transfer the trout, skin-side up, to the couscous mixture and press to coat. Continue from step 2. Add 1 garlic clove, crushed, and 2 tbs sour cream to the mayonnaise mixture in step 4. Serve with stir-fried baby Asian greens.
* Lemon & herb baked fish: Omit the peas, butter, shallots, bacon and lettuce. Replace the salmon with 4 firm white fish fillets. Increase the oil to 2 tablespoons. Preheat oven to 220°C. Combine 4 large sebago (brushed) potatoes, peeled, cut into 2cm-thick matchsticks, and 1 tablespoon of oil in a bowl. Season with salt. Transfer to a baking tray and bake in oven for 25 minutes or until golden. Cut four 25cm-diameter discs from non-stick baking paper. Place 1 fish fillet in the centre of each disc. Drizzle 1 teaspoon of oil and 1 teaspoon of lemon juice over each fish fillet. Fold to enclose. Place on a baking tray. Bake for 10-15 minutes. Combine 1 tbs chopped fresh chives, 1 tbs chopped fresh dill, 1 tbs chopped fresh parsley and the lemon rind in a bowl. Sprinkle over the fish. Serve with the chips and mayonnaise.

Source
Australian Good Taste - Page 40
Recipe by Kathy Knudsen