Pan-fried Salmon with Shaken Peas

For a simple but stylish meal serve up James Martin's salmon fillets, served with creamy braised peas
By James Martin
Pan-fried Salmon with Shaken Peas
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 even-sized portions of salmon
  • 1 tbsp olive oil
  • black pepper
  • jersey royal potatoes, to serve

For the shaken peas:

  • 25 g butter
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tbsp creamed horseradish
  • dashes of white wine
  • 100 ml double cream
  • 350 g frozen peas
  • 1/2 lettuce, finely shredded
  • pinch of caster sugar
  • black pepper
  • 1 tbsp fresh mint, chopped


1. First, prepare the shaken peas. In a heavy-based saucepan, melt the butter over a low heat. Add the onion and garlic and soften without allowing them to colour.

2. Add the horseradish and wine, then simmer for 2-3 minutes before stirring in the cream.

3. Next add the peas, lettuce and sugar. Stir and season with salt and freshly ground pepper.

4. Simmer for a few minutes before adding the chopped mint.

5. Brush the salmon pieces with olive oil, season with salt and freshly ground pepper. Heat a heavy-based frying pan or griddle pan and pan fry or griddle until just cooked.

6. Place a portion of peas in the centre of the plate, top with the salmon and serve with buttered Jersey Royal potatoes.

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