The excellent quick meal for salmon. Made with Indian tandoori paste and grilled then served with the quick and easy mushy peas – with a twist. for a couple at the end of the week..
Ingredients
tandoori paste 2 tbsp
lemon juice 1 tbsp
sunflower oil 1 tbsp
salmon fillets 2
pea mash
frozen peas 300g
green chili 1
garlic clove 1, roughly chopped
lemon juice 2 tbsp
caster sugar 1 tsp
mint leaves a handful
spring onions 2, chopped
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 chili, 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.
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