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.
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