Herb-Crusted Salmon with Pea Purée & Radish Salad

Ingredients

• 1450 g Frozen sweet peas(450g)
• 260 ml Heavy cream(60g)
• 330 g Unsalted butter(30g)
• 4100 g Radishes(100g)
• 550 g Microgreens(50g)
• 615 ml Extra virgin olive oil(13g)
• 75 ml Lemon juice(5g)
• 810 g Garlic(10g)
• 95 g Fresh mint leaves(5g)
• 105 g Sea salt(5g)
• 112 g White pepper(2g)
• 12680 g Salmon fillets(680g)
• 1340 g Panko breadcrumbs(40g)
• 1415 g Fresh parsley(15g)
• 1510 g Fresh dill(10g)
• 1630 g Dijon mustard(30g)
• 1715 ml Melted butter(14g)
• 1830 ml Neutral oil(27g)
• 198 g Kosher salt(8g)
• 205 g Black pepper(5g)
• 215 g Fresh chives(5g)
• 222 g Flaky sea salt(2g)
• 231 Lemon wedges(30g)

Instructions

1. 1Make Purée: Blend blanched peas, heavy cream, butter, mint, and salt in a blender until smooth; keep warm.
2. 2Prep Crust: Combine Panko, parsley, dill, and melted butter until mixture resembles damp sand.
3. 3Season Salmon: Pat fillets dry, season with salt and pepper.
4. 4Apply Binder: Brush top of each fillet with Dijon mustard.
5. 5Add Crust: Press herb and Panko mixture onto mustard-coated side of salmon.
6. 6Sear: Heat oil in skillet over medium-high; place salmon crust-side down for 2 minutes until golden.
7. 7Finish Cooking: Lower heat, cook other side for 3-4 minutes until salmon is opaque.
8. 8Toss Salad: Whisk olive oil and lemon juice, toss with radishes and microgreens.
9. 9Assemble: Spread pea purée on plate, place salmon fillet in center.
10. 10Serve: Top salmon with radish salad, sprinkle with chives, and serve with lemon wedge.