Pea and zucchini fritters with crispy salmon fillets
June 21, 2020
: 4
: 10 min
: 30 min
: Easy
Pea and zucchini fritters make an easy weeknight dinner. The addition of crispy salmon fillets cooked in pink peppercorn and horseradish butter elevates this simple dish. Serve the salmon with the fritters, a dollop of crème fraiche and a wedge of lemon.
Ingredients
- 50g fresh peas, lightly boiled
- 4 small zucchinis, grated
- 25g Grana Padano, grated
- ½ lemon zest
- 6 spring onions, finely chopped
- 1 shallot, grated
- Handful mint, finely chopped
- Handful dill, finely chopped
- Handful parsley, finely chopped
- 1 teaspoon horseradish cream
- 1 egg, beaten
- 30g plain flour
- 30g rice flour
- ½ teaspoon baking powder
- Freshly grated nutmeg
- 1 tablespoon rapeseed oil, for frying
- 2 salmon fillets
- 1 knob pink peppercorn and horseradish butter
Directions
- Step 1 Combine the peas, zucchini, Grana Padano, lemon zest, spring onions, shallot, mint, dill, parsley, horseradish cream and egg in a large bowl.
- Step 2 Combine the plain flour, rice flour and baking powder in a medium-sized bowl.
- Step 3 Add the dry ingredients to the wet ingredients and combine well. Season generously and grate over the nutmeg.
- Step 4 Heat a tablespoon of rapeseed oil over medium-high heat in a non-stick pan. Add ¼ cup of batter to the pan to make each fritter. Cook for a few minutes on each side or until golden. Repeat until you have used all the batter.
- Step 5 Clean the pan and heat over medium-high heat. Add the salmon fillets skin side down and the pink peppercorn and horseradish butter.
- Step 6 Use a teaspoon to continuously spoon the hot butter over the fillets to cook them from the top.
- Step 7 When the thickest part of the fillets reaches 35 degrees Celsius flip them over and cook until medium (or until the thermometer reads 45 degrees Celsius).
- Step 8 Serve the salmon with the fritters, a dollop of crème fraiche and a wedge of lemon.
Variations:
- Treat the fritters as you would pancakes and lightly grease the frying pan, otherwise, the zucchini will absorb too much oil and go soggy.
- We used the Great British Chef’s recipe for pink peppercorn and horseradish butter. If you don’t have time to make this, most supermarkets sell flavoured butter or just use a knob of plain butter.
It was World Productivity Day on 20 June and we love Intelligent Change’s post on developing a ‘Great List’ rather than a mere ‘To Do List.’ It suggests that we prime ourselves for productivity by focusing on those activities that we are looking forward to or will make us feel satisfied. We find that by focusing on those activities that fill us up, it becomes easier to find the energy to deal with the rest of life’s demands.
