Spiced salmon with crushed peas
Description
Matt's classy restaurant take on salmon comes with a fancy side dish made from basic frozen peas.
Ingredients
- 2 salmon fillets, skin-on, pin-boned
- 1 tsp worcestershire sauce
- ½ tsp grated fresh root ginger
- 2 tbsp dijon mustard
- ½ tsp crushed dried chillies
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 1–2 tbsp crushed black peppercorns
- ½ onion, chopped
- 1 garlic clove, crushed
- 1 tsp olive oil, for frying
- 200g/7oz frozen peas
- splash of dry white wine, if available
- 1 tbsp freshly chopped mint or 1 tsp dried mint
- salt and freshly ground black pepper
Directions
- Mix together all the marinade ingredients except the crushed peppercorns. Add the salmon and leave to marinade for 1 hour.
- Remove the salmon from the marinade and dip in the crushed peppercorns to lightly coat. Fry for 3–4 minutes, then turn the salmon over and fry for a further 1–2 minutes, or until cooked to your liking.
- Meanwhile, for the crushed peas, gently fry the onion and garlic in a little olive oil until soft and translucent. Add the peas and crush together using a potato masher. Stir in the wine and season to taste with salt and pepper. Stir in the mint and set aside.
- To serve, arrange the salmon on serving plates along with the crushed peas and fritters.
