Crispy Salmon Fillet with Basil, Peas and Spinach Puree, Edamame Beans and Pistachio

This beautifully crafted dish highlights the delicate yet rich flavors of a crispy-skinned salmon fillet, expertly seared to create a golden, crackling crust while maintaining a tender, flaky interior. The contrast between the crisp exterior and the buttery, melt-in-the-mouth texture of the salmon makes for an indulgent yet balanced main component.

Beneath the salmon lies a smooth and vibrant basil, pea, and spinach purée, offering a fresh and herbaceous depth that enhances the natural sweetness of the peas while the spinach adds a subtle earthiness. The aromatic basil rounds out the flavors, infusing the purée with a fragrant brightness that complements the richness of the fish. The purée’s velvety texture provides a luxurious base, bringing harmony to the dish while ensuring each bite is packed with freshness.

Adding an extra dimension of texture and a boost of plant-based protein, edamame beans are lightly seasoned and scattered across the plate. Their firm yet creamy bite introduces a mild nuttiness that pairs beautifully with the other elements.

To complete the dish, a generous sprinkle of crushed pistachios adds an unexpected yet delightful crunch, enhancing the composition with their delicate sweetness and buttery undertones. The pistachios not only provide a visual contrast but also bring a touch of elegance, ensuring that each mouthful is a perfect balance of crispy, creamy, and nutty flavors.

Every component of this dish has been carefully selected to create a well-rounded and visually striking plate, where the richness of the salmon, the freshness of the purée, and the crunch of the pistachios come together in a harmonious and refined culinary experience. Light yet indulgent, simple yet sophisticated, this dish is a celebration of vibrant flavors and textures, perfect for an elegant yet wholesome meal.

Ingredients (Serves 2)

For the Salmon:

• 2 salmon fillets (skin-on, about 150g each)
• Salt and black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 garlic clove, crushed
• 1 sprig of fresh thyme (optional)

For the Basil, Pea & Spinach Purée:

• 1 cup frozen peas
• 1 cup fresh spinach leaves
• 10 fresh basil leaves
• ½ cup vegetable or chicken stock
• 1 tbsp unsalted butter
• 1 tbsp heavy cream (optional, for extra richness)
• Salt and black pepper to taste

For the Edamame Beans:

• ½ cup shelled edamame beans
• ½ tsp olive oil
• Pinch of sea salt

For Garnish:

• 2 tbsp pistachios, toasted and roughly chopped
• Extra basil leaves (optional)
• Drizzle of olive oil (optional)

Method

1. Prepare the Basil, Pea & Spinach Purée:

1. Bring a small pot of salted water to a boil. Add the peas and cook for 2–3 minutes until tender.
2. Add the spinach and basil to the pot for the last 30 seconds to soften.
3. Drain and transfer immediately to a blender or food processor.
4. Add vegetable stock, butter, and heavy cream (if using). Blend until smooth. If too thick, add a bit more stock.
5. Season with salt and black pepper to taste. Keep warm.

2. Prepare the Edamame Beans:

1. Heat ½ tsp olive oil in a small pan over medium heat.
2. Add the edamame beans and sauté for 1–2 minutes until slightly crisp.
3. Sprinkle with a pinch of sea salt. Set aside.

3. Cook the Salmon:

1. Pat the salmon fillets dry with paper towels and season generously with salt and black pepper.
2. Heat 1 tbsp olive oil in a pan over medium-high heat.
3. Place the salmon skin-side down in the pan. Press down gently with a spatula for the first 30 seconds to ensure even crisping.
4. Cook for 4–5 minutes until the skin is crispy and golden brown.
5. Flip the salmon and reduce the heat to medium. Add butter, garlic, and thyme (if using), and bake the salmon with the melted butter for 1–2 minutes.
6. Remove from heat and let rest for a few minutes before serving.

4. Assemble the Dish:

1. Spread a generous spoonful of the purée on each plate.
2. Place the crispy salmon fillet on top, skin-side up.
3. Scatter the sautéed edamame beans around the plate.
4. Sprinkle with toasted pistachios and garnish with extra basil leaves if desired.
5. Drizzle with a light touch of olive oil for extra richness.

Serving Suggestion:

Pair with a crisp white wine like Sauvignon Blanc or a light Chardonnay to enhance the freshness of the dish.