Pan-Fried Salmon with Braised Little Gem Lettuce, Peas, and Dill Cream Sauce Recipe

Introduction

This pan-fried salmon with braised Little Gem lettuce is a quick and elegant dish perfect for a weeknight dinner. With tender salmon fillets and gently cooked lettuce in a light pea and dill sauce, it’s both fresh and satisfying.

Ingredients

• 2 tsp olive oil
• 4 Little Gem lettuces, halved lengthways
• 200ml vegetable stock
• 4 x 130g salmon fillets
• 200g fresh or frozen peas (defrosted if frozen)
• ½ small bunch of dill, chopped
• 1 tbsp half-fat crème fraîche
• 1 tsp Dijon mustard

Instructions

1. Step 1: Heat 1 tsp of olive oil in a large lidded frying pan over medium heat. Place the Little Gem lettuce halves cut-side down in the pan and fry for 2 minutes until they start to brown.
2. Step 2: Pour in the vegetable stock, cover with a lid, and cook for 6 minutes to braise the lettuce gently.
3. Step 3: While the lettuce cooks, season the salmon fillets with salt and pepper on both sides. Heat the remaining 1 tsp of oil in a separate pan over medium heat.
4. Step 4: Fry the salmon skin-side down for 3 minutes, then carefully flip and cook for another 3 minutes until the salmon is cooked through and flakes easily.
5. Step 5: Add the peas and chopped dill to the pan with the lettuce. Cover and cook for an additional 2 minutes until the lettuce is tender but still holds its shape.
6. Step 6: Arrange the salmon fillets and braised lettuce halves on serving plates.
7. Step 7: Stir the crème fraîche and Dijon mustard into the lettuce pan and warm the sauce gently over low heat. Spoon the sauce and peas over the salmon and lettuce to serve.

Tips & Variations

• Use fresh peas in season for the best sweetness, or frozen peas if out of season. Make sure to defrost frozen peas before adding.
• If you prefer crispy salmon skin, press the fillets firmly into the pan when frying and don’t move them until the skin releases easily.
• Substitute crème fraîche with Greek yogurt for a lighter sauce.
• Try adding a squeeze of fresh lemon juice over the salmon before serving to brighten the flavors.

Storage

Store any leftover salmon and braised lettuce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the salmon. The sauce can be reheated separately and poured over after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce instead of Little Gem?

Little Gem works best because it holds its shape when braised, but you could try other hardy lettuces like romaine. Avoid leafy lettuces that wilt completely when cooked.

How do I know when salmon is cooked?

The salmon is done when it flakes easily with a fork and is opaque throughout. Cooking times may vary slightly depending on thickness, so adjust accordingly.

Pan-Fried Salmon with Braised Little Gem Lettuce, Peas, and Dill Cream Sauce Recipe

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★★★★★

4.5 from 101 reviews

• Author: Luna
• Total Time: 26 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This recipe features pan-fried salmon fillets served alongside braised Little Gem lettuces infused with fresh peas and dill, topped with a light and tangy mustard crème fraîche sauce. It’s a flavorful, healthy dish combining tender, flaky salmon with vibrant greens and a creamy dressing, perfect for a nutritious weeknight dinner.

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Ingredients

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For the Braised Little Gem and Sauce

• 2 tsp olive oil
• 4 Little Gem lettuces, halved lengthways
• 200ml vegetable stock
• 200g fresh or frozen peas (defrosted if frozen)
• ½ small bunch of dill, chopped
• 1 tbsp half-fat crème fraîche
• 1 tsp Dijon mustard

For the Salmon

• 4 x 130g salmon fillets
• Salt and pepper, to taste

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Instructions

1. Braise the Little Gem Lettuce: Heat 1 tsp olive oil in a large lidded frying pan over medium heat. Place the halved lettuces cut-side down in the pan and fry for 2 minutes until they start to brown. Pour in the vegetable stock, cover with the lid, and cook for 6 minutes to allow the lettuce to braise gently.
2. Season and Fry the Salmon: While the lettuce braises, season both sides of the salmon fillets generously with salt and pepper. Heat the remaining 1 tsp olive oil in a separate frying pan over medium heat. Add the salmon skin-side down and cook for 3 minutes. Carefully flip with a fish slice and cook for an additional 3 minutes until the salmon is cooked through and easily flakes.
3. Add Peas and Dill to Lettuce: Once the lettuce has braised, tip in the peas and chopped dill. Cover the pan again and cook for 2 minutes over medium heat until the lettuce is tender but still holds its shape, and the peas are warmed through.
4. Finish with Mustard Crème Fraîche Sauce: Stir the half-fat crème fraîche and Dijon mustard into the pan with the lettuce and peas. Cook over low heat just until warmed through, ensuring the sauce remains smooth and creamy.
5. Serve the Dish: Arrange the braised Little Gem lettuce halves and salmon fillets on serving plates. Spoon the mustard crème fraîche sauce with peas over the top and serve immediately.

Notes

• Use fresh Little Gem lettuce for the best texture and flavor.
• If using frozen peas, ensure they are fully defrosted before adding.
• Adjust seasoning according to taste, especially when seasoning the salmon fillets.
• For a richer sauce, you may substitute half-fat crème fraîche with full-fat crème fraîche.
• The recipe can be served with boiled new potatoes or a light salad to complete the meal.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: pan-fried salmon, braised Little Gem lettuce, mustard crème fraîche, healthy salmon recipe, spring peas, dill sauce