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Grilled salmon with mushy peas

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. Heat the olive oil in a frying pan. Season the salmon with salt and black pepper and add to the hot frying pan, skin-side down. Cook for 2-3 minutes on one side, before turning over and frying for 1-2 minutes on the other side.

  2. To make the mushy peas, melt the butter in a saucepan. Add the peas, vinegar and a splash of hot water and cook for 3-4 minutes, or until the peas are soft.

  3. Add the extra virgin olive oil and salt and freshly ground black pepper to taste and mash roughly.

  4. To serve, put the mushy peas on a plate and top with the salmon, skin-side up. Garnish with lemon wedges and serve straightaway.

Ingredients

For the grilled salmon

  • dash olive oil
  • 100g/3½oz salmon fillet, skin on
  • salt and freshly ground black pepper

For the mushy peas

  • 30g/1oz butter
  • 100g/3½oz fresh or frozen peas
  • 1 tbsp white wine vinegar
  • splash extra virgin olive oil
  • salt and freshly ground black pepper
  • 1 lemon, cut into wedges, to garnish

Shopping List

Grilled salmon with mushy peas

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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