11-13 May 2018.
Old Truman Brewery,
London.

Pea & Radish Salad with Crispy Skin Salmon

By Irena Macri

Having come from Australia where there are only really two seasons (hot summer and cooler summer), I have really fallen in love with the changing climate and scenery you can experience in the UK through the year. My absolute favourite season is spring when everything comes back to life after a long sleep in.
 
With the arrival of blossoms and warmer sun, comes the spring produce: broccoli and kale are in abundance, spring onions and leeks are at their best, and radishes are plump and juicy. Spring lamb and plenty of fresh fish and seafood are also fabulous and should be taken advantage of in the kitchen.
 
This is a gorgeous and nourishing meal from my 9-week nutrition and lifestyle program Happy Body Formula.  To me, this recipe has spring written all over it. I love the colours, texture and flavours, plus all the benefits of Omega-3 rich salmon and vitamin- and fibre-loaded veggies and peas. It's super easy to make too.

For the salad
  • 2½ cups defrosted garden peas
  • 1 large bunch of radishes
  • 3 tbsp chopped dill
  • ½ cup chopped green onion
  • 2 tbsp plain Greek yoghurt
  • 2 tbsp mayonnaise
  • Generous pinch of salt and pepper
  • Juice of 1/2 lemon

For the salmon
  • A small dollop of coconut oil
  • 4 x 150-200 g salmon fillets
  • Salt and pepper
  • 4 lemon wedges, to serve

Method
1. Bring salmon to room temperature.
2. Defrost the peas in boiling water and slice the radishes, removing the tops and tails. Combine in aa bowl with the rest of the ingredients. Add salt and lemon to taste and set aside.
4. Bring the coconut oil to high heat in a large skillet. Add the fish, skin side down and reduce the temperature to medium. Sprinkle with salt and pepper and cook for 5 minutes on each side, until slightly browned on the edges.
5. Serve with a little wedge of lemon and the salad.

Other salad additions:
Tou can add diced cucumber, shaved fennel or cherry tomatoes, and lightly steamed asparagus is also fantastic.
Fish-free option: Cooked chicken or sliced turkey breast can also be used. Hard-boiled eggs are great to add to this salad, if you don’t feel like eating fish or want a vegetarian version. Grilled halloumi cheese or goat's cheese would go well with the salad.
Dairy-free option: Omit the yoghurt and use some olive oil instead.
Balance Festival Pea & Radish Salad with Crispy Skin Salmon