Wild Salmon and Crushed Peas with Marjoram and Vine Tomato Sauce
Pan-seared salmon served over crushed buttery marjoram peas with a fresh, blended vine tomato and Cabernet vinegar sauce.
Estimated Nutrition
Calories
845.2
kcal / serving
1690.4 kcal total
Carbs
22.1g
per serving
44.2 g total
Fat
64.4g
per serving
128.8 g total
Protein
44.3g
per serving
88.6 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
0.5
tsp
CondimentsSauces
Dairy
2
tbsp
NutsSeeds
1
tbsp
Marjoram
fresh, finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Seaweed Salt
for finishing
2
sprig
Basil
fresh
OilsFats
15
ml
Seafood
300
g
Salmon Fillet
wild, two 150g portions
Vegetables
500
g
Pea
fresh, pods removed
200
g
Cherry Tomato
ripe baby cherry tomatoes
Method
1
2
3
4
5
6
7
8
9
10
11