Sean Noonan -Salmon with Peas, Tomatoes and new Potatoes
Sean ready to get his cook on
I love Lockdown Lunches, partially because i like to eat and partially because i get to watch talented people do their thing.
This week is no exception with the executive chef of Griffin Inn, Sean Anthony Noonan, hustling up a light lunch for us.
The lovely Mr G was really happy, you know how much of a fish fan he is, so i was doubly chuffed to be watching Sean get his food on.
Are you a salmon fan or is it not something that tickles your tastebuds?
If you’re a fish cooking novice, salmon is a good fish to start with. It’s not too difficult to cook, it has a gently oily flavour and a lot of health benefits.
Good for your heart with lots of those fabulous omega 3 fatty acids
Anti Inflammatory
Full of antioxidants
Great for anti-ageing by maintaining bone health, preventing muscle loss as well as maintaining skin elasticity.
So you can see why it’s a good idea to get a bit of fish on the sizzle, and this recipe is a great place to start.
Sean wrote his bio himself and i’ll just let you read it so you can see how talented he is for yourself, then you can get straight on with cooking your own salmon.
If you didn’t get a chance to watch Sean cook live, just click this link and watch him again on Foodie Book Clubs YouTube Channel.
“Winner of Teflon national young chef 2013 and finalist of north west Young chef 2019., I’ve been a chef for over 10 years . I’ve worked in a variety of venues from rosette restaurants to weddings and events. As executive chef at The Griffin Inn St. Helens, I pride myself on using local and seasonal produce from the northern region, using them to reinvent classic British meals and maintaining a high quality and ethnically sourced meals” Sean Anthony Noonan
Salmon with Peas, Tomatoes and New Potatoes
Salmon with Peas – Tomatoes and New Potatoes Recipe by Chef Sean Noonan
2 Servings| Time 30 minutes
Ingredients
2 6oz portions of salmon
200g new potatoes
Frozen garden Peas 300g
Cherry tomatoes
Maldon salt
Cracked black pepper
Wignalls yallo rapeseed oil
Directions
Heat a pan of water highly salted to the boil.
Once at a boil, add 200g grams of the peas, cook them for 1 minute then take out of the water.
Blend the peas in a blender until smooth
Adjust consistency with water from cooking then season. (Pro tip - if you want to create a smoother purée and prevent it from splitting, add ½ tsp of xantham gum which is available in most super markets in free from areas)
Wash the new potatoes and add to a pan of water, highly seasoned , and bring to the boil for 10 minutes.
Once cooked, take off the heat and drain
Cut the potatoes into quarters.
Depending on the size of the tomatoes cut them in half.
Heat a no stick pan to a high heat, season the salmon with salt and oil on the skin side.
Put a touch of oil in the pan, place the salmon into the pan (sin side down) and press down on it slightly for 10-15 seconds, to prevent the skin form curling.
Turn the heat of the pan down after a minute to allow skin to slowly crisp and cook the salmon gently until its cooked two thirds of the way through.
Turn the fish over, and finish cooking with a knob of butter, if the salmon is a thick piece ,it may need to go into an oven at 180c for 3-4 minutes to allow it to cook though - be carful not to overcook it.
Heat the pea purée up on a low heat.
Warm a frying pan up to a low heat and add a touch of rapeseed oil .
Add the potatoes, tomatoes and the remaining peas.
Warm for 2 minutes and season with salt and pepper.
Begin to assemble the dish together and serve .
