Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe - Steamed Salmon and Fresh Pea Vinaigrette


As we are in the midst of Scottish Food Fortnight (until September 22) I thought we could use some fantastic Scottish salmon to make a delicious and simple dish that also uses that staple ingredient, frozen peas and seasonal fresh mint.


For the dish

• 4 salmon supremes

• 20 new potatoes

• olive oil

• 200g frozen peas

• 6 shallots, finely sliced in rings

• 1⁄2 pkt fresh mint

For the vinaigrette

• 50ml white wine vinegar,

• 150 ml olive oil,

• small teaspoon Dijon mustard and a pinch of sugar

How to make it

1. Blanch the peas in boiling water for 4 minutes, then drain well

2. Make up the vinaigrette by combining all the ingredients and stirring well.

3. Slice the shallots into very thin rings, then in a bowl add the peas, shallots, chopped mint and the vinaigrette and season to taste

4. In a pan of salted boiling water, cook the new potatoes for 10 minutes or until tender, drain well return to the pan and lightly crush with a fork. Add a little olive oil

5. Steam the salmon pieces until cooked

6. Place the new potato crush in the centre of the plate in a ring

7. Place the salmon on the potatoes

8. Drizzle the pea dressing around the plate

9. Finish with some fresh mint