Ingredients
- tandoori paste 2 tbsp
- lemon juice 1 tbsp
- sunflower oil 1 tbsp
- salmon fillets 2
pea mash
- frozen peas 300g
- green chilli 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 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.
Nutritional Information
- Kcals 469
- Carbs 17.3g
- Protein 40.2g
- Fat 26.6g
- Salt 0.8g
- Fibre 10.5g
