Cold seared salmon with chunky bean and pea pesto

Cold seared salmon with chunky bean and pea pesto

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
4 x 75g/3oz salmon portions, square cut down the middle
½ lemon
125ml/4fl oz vinaigrette
For the chunky bean and pea pesto:
125ml/4fl oz pesto (homemade or shop bought)
50g/2oz blanched fresh peas, chopped roughly
50g/2oz blanched broad beans, chopped roughly
¼ bunch of mint, chopped
seasoning
For the salad:
1 bunch watercress
50g/2oz rocket
50g/2oz ruby chard or red mustard

Method
1. Sear the salmon in a hot frying pan and finish off in the oven at 180C/350F/Gas 4, cooking for 5-8 minutes.
2. Squeeze the lemon and spoon the vinaigrette over the salmon. Allow to cool, place in a container and refrigerate.
3. For the pesto, mix all the ingredients in a bowl and season. Put in a container and refrigerate.
4. For the salad, wash and pick the leaves and place in a container.
5. To serve, place the salmon on a plate, drizzle with chunky pesto and dress the mixed leaf salad with vinaigrette.