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    #RecipeSaviours: Spiced Grilled Salmon With Pea And Mint Mash

    • 1 min read
    Ring in the new month with this low-calorie dish

    Not just a tasty source of vitamins B12 and D, omega-3 fatty acids and protein, a recent study has also found that it could prevent asthma in unborn babies! (Click here to read it.) We’re loving this superfood more and more.


    Serves: 2
    Time: 40 minutes prep/ cooking
    Good for: Omega-3, protein and vitamins B12 and D 


    Tandoori paste, 2 tbsp
    Lemon juice, 1 tbsp
    Sunflower oil, 1 tbsp
    Salmon fillets, 2 

    For the 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 


    • 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.
    • Boil a 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. 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. 

    And that’s that! Enjoy!

    Recipe by olivemagazine.com; image courtesy of olivemagazine.com