Harissa Grilled Salmon with Pea and Mint Mash
Having very much enjoyed a good two months of indulgence and with a beach holiday only 4 weeks away, I've been craving some simple, light food but, naturally, I don't want to skimp on flavour...
The result is recipes like this - fish full of omega 3 and coated in the Moroccan flavour bomb that is harissa, served with vibrant, nutrient-dense peas perked up with fresh chilli, garlic, mint and spring onions. This is spring on a plate and, with very little effort required, it gives you no excuses when it comes to eating well.
Harissa Grilled Salmon with Pea and Mint Mash
Serves 2
2 tbsp harissa
1 lemon, juice only
2 salmon fillets
300g frozen peas
1 red chilli, deseeded and finely chopped
1 garlic clove, roughly chopped
1 tsp caster sugar
a handful of mint leaves
2 spring onions, chopped
Mix the harissa paste and the juice of half the lemon with some seasoning, brush this all over the salmon fillets. Put them in a small roasting tray and cook under a hot grill for 5-7 minutes, or until cooked through.
Boil the kettle, pour it over the peas in a bowl and leave to defrost. Meanwhile put the chilli, garlic, the rest of the 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 to the processor with the spring onions. Whizz until everything is mixed but still a bit chunky.
Divide between two plates and top each with a salmon fillet. Serve on its own for a light lunch or with plain basmati rice for a more substantial meal.
The result is recipes like this - fish full of omega 3 and coated in the Moroccan flavour bomb that is harissa, served with vibrant, nutrient-dense peas perked up with fresh chilli, garlic, mint and spring onions. This is spring on a plate and, with very little effort required, it gives you no excuses when it comes to eating well.
Harissa Grilled Salmon with Pea and Mint Mash
Serves 22 tbsp harissa
1 lemon, juice only
2 salmon fillets
300g frozen peas
1 red chilli, deseeded and finely chopped
1 garlic clove, roughly chopped
1 tsp caster sugar
a handful of mint leaves
2 spring onions, chopped
Mix the harissa paste and the juice of half the lemon with some seasoning, brush this all over the salmon fillets. Put them in a small roasting tray and cook under a hot grill for 5-7 minutes, or until cooked through.
Boil the kettle, pour it over the peas in a bowl and leave to defrost. Meanwhile put the chilli, garlic, the rest of the 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 to the processor with the spring onions. Whizz until everything is mixed but still a bit chunky.
Divide between two plates and top each with a salmon fillet. Serve on its own for a light lunch or with plain basmati rice for a more substantial meal.
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