Spicy Salmon with Pea and Mint Mash
This may sound like more of a Spring dish (and certainly it would be fantastic at that time of the year) but this actually was a product of using up ingredients I had in my freezer...
Frozen peas are almost always better than fresh because they're frozen just after they're picked, keeping them much fresher and sweeter than if they were to travel to a supermarket at room temperature. Freezing herbs is also a great idea for the same reason and I had some mint knocking around in my freezer that was ready to be used up. Pairing these two with lemon juice, salmon and a tikka masala curry paste, I discovered a delicious yet simple dish that I will return to again and again.
Spicy Salmon with Pea and Mint Mash
2 tbsp tikka curry paste
Preheat the grill to high.
In a medium-sized bowl, mix the tikka paste, juice of one of the limes and a generous pinch of salt and pepper. Add the salmon and coat well. Place on a lined baking tray and grill, skin side up, for 6-8 minutes until just cooked.
Boil the kettle, pour it over the peas in a bowl and leave to defrost. Meanwhile put the chilli, garlic, juice of the remaining lime, 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 the pea mash between two plates and top each with a grilled salmon fillet. Serve with basmati rice, if you like.
Frozen peas are almost always better than fresh because they're frozen just after they're picked, keeping them much fresher and sweeter than if they were to travel to a supermarket at room temperature. Freezing herbs is also a great idea for the same reason and I had some mint knocking around in my freezer that was ready to be used up. Pairing these two with lemon juice, salmon and a tikka masala curry paste, I discovered a delicious yet simple dish that I will return to again and again.
Spicy Salmon with Pea and Mint Mash
Serves 2
2 tbsp tikka curry paste
juice of 2 limes
2 salmon fillets
300g frozen peas
1 red chilli, roughly chopped
1 fat garlic clove, roughly chopped
1 tsp caster sugar
large handful mint leaves, roughly chopped
4 spring onions, chopped
sea salt and freshly ground black pepper
Preheat the grill to high.
In a medium-sized bowl, mix the tikka paste, juice of one of the limes and a generous pinch of salt and pepper. Add the salmon and coat well. Place on a lined baking tray and grill, skin side up, for 6-8 minutes until just cooked.
Boil the kettle, pour it over the peas in a bowl and leave to defrost. Meanwhile put the chilli, garlic, juice of the remaining lime, 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 the pea mash between two plates and top each with a grilled salmon fillet. Serve with basmati rice, if you like.
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