Sockeye Salmon with Herbed Sour Cream & Spring Greens

Preparation time: 10 minutes

Cooking time: 10-14 minutes

Serves: 2



2 tbsp sour cream

½ tsp chives, chopped

½ tsp dill, chopped

Salt flakes & freshly ground black pepper, to taste

1 tsp olive oil

300g COOKE Sockeye Salmon Fillets, skin on

80g sugar snap peas, trimmed

Pea tendrils

Lemon wedges, to serve



  1. Combine sour cream and herbs. Season to taste and set aside.


  1. Preheat a frying pan over a medium heat. Add oil and cook salmon, skin side down first until crisp (approx. 5-7 mins). Turn over and cook for a further 5-7 minutes or until the fish is cooked through.


  1. Add sugar snaps to a saucepan of boiling water and cook for 1 minute, drain and set aside.


  1. To serve, spread sour cream sauce onto serving plates, top with salmon, skin side up and finish with some salt and pepper. Accompany with the sugar snap peas, pea tendrils and lemon wedges.



Tip: If you don’t have access to pea tendrils, use some extra herbs or other preferred vegetables.