Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce

Ingredients for Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce

• 2 tablespoons olive oil, divided

• 1 1.1kg centre-cut wild salmon fillet, skin and pinbones removed

• 120ml fresh orange juice

• 60ml fresh lemon juice

• 1 teaspoon coarse kosher salt

• Peas and Pea Tendrils with Lemon Dressing

• Dill-Cucumber Sauce

How to make Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce

Brush small rimmed baking sheet with 1 tablespoon oil. Place salmon on prepared baking sheet. Mix orange juice and lemon juice in small bowl; pour over salmon. Drizzle remaining 1 tablespoon oil over salmon; sprinkle with coarse kosher salt and pepper. Let stand 15 minutes.

Preheat grill. Grill salmon, without turning fish over, until just opaque in centre, watching closely and turning baking sheet once for even grilling, about 12 minutes. Using 2 wide spatulas, transfer salmon to platter. Surround with Peas and Pea Tendrils with Lemon Dressing. Serve with Dill-Cucumber Sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.