Ingredients

• 20 g Brown Onion (sliced thinly)
• 1 tbsp Butter
• 1 cube Fish Stock
• 25 g Frozen Peas
• 1 clove Garlic (crushed)
• 120 g Salmon (Fillets)
• 2 g Salt and Pepper (to season)
• 20 g Spring Onion (cut into 4cm lengths)
• 150 ml Water (warm)

Instructions

• 1. Melt half of the butter in a saucepan on medium heat. Cook salmon until browned on both sides. Remove from pan and cover to keep warm.
• 2. Melt remaining butter in same pan. Sauté garlic and brown onion, stirring, until onion softens.
• 3. Add stock combined with warm water, peas and spring onion. Bring to a boil, then reduce heat and simmer uncovered for 2-3 minutes until water is almost evaporated.
• 4. Return salmon to pan (skin side up) and cook uncovered until salmon is cooked as desired.
• 5. To serve, plate greens and salmon, and season with sea salt and pepper.