Spiced salmon with crushed peas
Matt's classy restaurant take on salmon comes with a fancy side dish made from basic frozen peas.
Ingredients
For the salmon
- 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
For the crushed peas
Method
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.
