Spiced grilled salmon with pea and mint mash
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp tandoori paste
- 1 tbsp lemon juice
- 1 tbsp sunflower oil
- 2 salmon fillets
pea mash
- 300g frozen peas
- 1 green chilli
- 1 garlic cloveroughly chopped
- 2 tbsp lemon juice
- 1 tsp caster sugar
- a handful mint leaves
- 2 spring onionschopped
Nutrition: per serving
- kcal469
- fat26.6g
- carbs17.3g
- fibre10.5g
- protein40.2g
- salt0.8g
Method
step 1
Mix the tandoori paste, lemon juice and oil with some seasoning, brush this all over the salmon fillets. Put them in a small roasting tray and grill for 5-7 minutes, or until cooked through.
step 2
Boil the kettle, pour it over the peas in a bowl and leave to defrost. Meanwhile put the green chilli, garlic, lemon juice, sugar and mint into a food processor or mini chopper. When the peas are defrosted (it will only take a couple of minutes), drain well, then add about a third to the processor. Whizz until smooth, then add the spring onions and remaining peas and pulse a couple of times so they’re mixed but still chunky. Divide between two plates and top each with a salmon fillet. Serve with plain basmati rice.
