Quite easy to prepare, and at the same time has a wide color and flavor palette – this dish can be classified as a dish for "special occasions" and festive events. The combination of pea puree, cream and mint was a pleasant discovery for me!
Prepare the marinade: mix honey, Dijon mustard, balsamic vinegar, soy sauce and ground black pepper.
The proportions can be adjusted to your taste preferences!
Marinate the fillets in half of this mixture for at least an hour.
Preheat the oven to 200 C.
Place the fish in a baking dish.
Using a cooking brush, apply a small amount of marinade.
Close the form with foil and place in the oven for 12 - 15 minutes.
Remove the foil, apply another layer of marinade and bake for another 10 minutes until crust forms.
To prepare minty pea puree chop onion.
Heat 1 tbsp butter in a skillet and sauté the onion until clear.
Add the peas, warm for a few minutes.
Move the mixture in the bowl of a blender and preroute together with mint.
Add hot cream, whisk until fluffy.
For serving dishes, use the ring to put the puree on a plate. Put the salmon fillet on it.
Next place the sun-dried tomatoes and garnish with lettuce leaves.