Easy
4
Servings
Our method
- Heat 1 tbsp of the oil and the butter in a deep frying pan.
- Cook the spring onions and asparagus for 4 – 5 minutes until just soft. Refer to pack cooking instructions to cook the peas. Then add the peas and water. Season well and simmer for a few minutes until just cooked. Add the parsley and half the chives.
- Heat a griddle pan and add the remaining oil. Cook the salmon fillets for 2 – 3 minutes, or until cooked to your liking.
- To make the chive cream, heat the cream to just below boiling, add the white wine vinegar, the cream will thicken. Season with sea salt and black pepper and add the other 1 tbsp of chopped chives.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
tablespoons
rapeseed oil
30
g
butter
10
spring onions, finely chopped
1
bunch asparagus, trimmed and cut into rings
200
g
frozen peas
2
fl oz water
1
tablespoon
tbsp fresh parsley, finely chopped
2
tablespoons
fresh chives, finely chopped
4
x 180g salmon fillets
275
ml
double cream
sea salt and black pepper
1
tsp white wine vinegar
