- 320g fresh peas (or use frozen)
- 250g new potatoes (such as Jersey Royals), halved if large
- 2 carrots, cut into strips
- 4 skin-on salmon fillets, about 160g each
- 60g butter
- 3 tbsp olive oil
- 80g back bacon, cut into strips
- 1 banana shallot, finely diced
- 120ml vegetable stock
- 240ml double cream
- 4 tbsp chopped parsley
- 4 tbsp chopped mint
- 2 Little Gem lettuces, outer leaves removed, quartered
- salt and pepper
Over 40 years ago, CAROLE BAMFORD was inspired to create an organic farm at Daylesford and set about challenging the mainstream use of chemicals and pesticides while protecting endangered breeds and preserving time-honoured traditions.
We are now proud to announce the publication of Nurture: Notes and recipes from Daylesford Farm, a new book by Carole Bamford. Nurture tells the story of how Daylesford came to be one of the most sustainable organic farms in the UK and shares some of Carole’s favourite seasonal recipes, each of which hero the bountiful organic ingredients produced and grown on the farm.
This delicious roast salmon recipe from the book is one we return to time and again throughout the spring and summer seasons.
“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.” Carole Bamford
Blanch the peas in boiling water for 1 minute and then refresh in iced water. Drain and leave to one side.
Bring a large pan of water to the boil, add the potatoes and cook until tender, about 15 minutes, adding the carrots for the last 5 minutes. Drain and set aside. Once the potatoes are cool enough to handle, peel off the skins.
Season the salmon with salt and pepper. In a frying pan over a medium heat, melt the butter and olive oil together and pan-fry the fish skin-side down for 8–10 minutes until golden brown, then turn over and cook for a further minute. Remove to a plate and cover with foil.
Fry the bacon and diced shallot in the same pan for 2 minutes, before adding the vegetable stock, double cream, potatoes, carrots and peas; bring to the boil. Add the parsley and mint and season to taste.
Add the Little Gem wedges and simmer for a further 3 minutes.
To serve place two Little Gem wedges in each bowl or plate, spoon over some creamy vegetables and bacon and then place a salmon fillet on top.