Salmon with tomatoes, pea & basil purée from Simple: Effortless Food, Big Flavours (page 141) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on November 30, 2019

    Great flavour, easy to make and very pretty on the plate. It's a meal that I will definitely make again. I was roasting asparagus to serve with it so added the tomatoes and some sliced garlic to the pan rather than preparing them stove top. I also replaced the butter and some of the cream with cooking water from the peas.

  • Avocet on August 10, 2019

    We found the pea puree a bit too sweet, even with a generous amount of lemon juice. I used petit pois, which may have been the problem. Larger, more mature peas would have been less sweet.

  • lou_weez on August 14, 2018

    Deee-lish-ous!!! Simple ingredients that come together easily and taste sensational.

  • Lepa on March 30, 2018

    This was good. For the tomatoes I used quartered cherry tomatoes and cut the oil in half, as suggested by other posters. Otherwise I followed the recipe. The mix of flavors was good and this looked great on the plate!

  • peacheater on March 29, 2018

    This is just the best! Super easy, very high reward to effort ratio as others have mentioned. I've made that pea puree several times since for other meals, and it's just about perfect as you can go from a bag of frozen peas to a yummy side vegetable in almost no time. Will go into the regular rotation.

  • raybun on May 08, 2017

    I used a side of salmon for the 3 of us, roasted in the oven. My pea & basil purée, although delicious, was too liquid. The flavour overall was excellent and will be a repeat here. Served with the lemon & parsley orzo from the same book.

  • Jane on April 23, 2017

    In an effort-to-results ratio this recipe deserves a 10. The pea and basil purée was delicious and paired really well with salmon. I served it with grape tomatoes roasted with a crushed garlic clove, and Roast potatoes with mint and preserved lemon (skipped the chiles) on page 269. This was a very quick dinner that is guest-worthy.

  • sosayi on April 07, 2017

    Love this dish. I also could have (read: did) eat both sauces with a spoon. My only suggestion is to cut the amount of olive oil in the tomato sauce in half. I've made it a number of times that way now, and it seems to be more balanced. It also is great used as an easy, tomato bruschetta topping. If you don't have any good fresh tomatoes, I have been using a pint of home-canned tomatoes in their place, and that seems to be the right ratio.

  • vickster on April 06, 2017

    Salmon with Tomatoes, Pea & Basil Puree from Simple is a winner and will be repeated. I could have eaten that Pea & Basil Puree with a spoon! Very easy and quick meal also. Since I made the full recipe for both sauces, but had salmon for two, I had sauces left over. I'm thinking of making eggs Benedict for breakfast using them.

  • L.Nightshade on March 31, 2017

    This recipe calls for 10z of basil. Written just like that, the 1 and the 0 the same size, with no space between. (You can see where this is headed.) It seems like a lot of basil (twice what I have, in fact), so I glance again, and decide to make half a recipe with my 5 oz of basil and half the amount of peas. The texture seems all off, so I turn on more lights, put on a stronger pair of glasses, and read the recipe again. Oh. She means 1 oz basil. So I took much of it out, cooked and added all the peas I had, so it came out with roughly the right proportions. Smooth sailing from there on out. I went with the headnote option of roasting cherry tomatoes instead of making the tomato sauce, but I did toss them in oil with garlic and a few basil leaves I had reserved. The salmon is simply seared in a skillet, then served with the purée and the tomatoes. Quite nice!

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