Salmon, baked potatoes & pea puree


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This might look like a chaotic blip of technicolour profusion, but I promise you it’s wholly edible, and not just edible, but lip smacking zen level scrumptious. Zen because it isn’t overloaded with fat or an orchestra of varied spices, and lip smacking because eating so many different colours will only infuse your insides with digestive rainbows, and since when did that become a bad thing?

If you’re still on the healthy eating bandwagon and haven’t budged yet from your new years resolution then as annoying as you might be, this is the perfect recipe for you. It’s fish, it’s potatoes and peas..just three simple instruments to serenade you into making a fantastical composition that looks good and tastes even better. You can make a solitary meal for one or fancy meal for many, either which way it’s just as easy and delicious.

 

DSC_0190 copyjust potatoes, peas (I use frozen), a clove of garlic, salmon fillet and olive oil.(salt and pepper not pictured)

 

DSC_0192let’s prep the potatoes first, since they will take the longest to bake. So peel ’em

 

DSC_0193halve them

 

DSC_0194half each half into half or quarter it as some might suggest

 

DSC_0195dice each quarter into equal pieces.

 

DSC_0197line on a baking sheet

 

DSC_0198drizzle oil

 

DSC_0201salt and peppa!

 

DSC_0202arrange and bake at 190°C for 30 minutes, or until they turn crisp and golden and gorgeous.

 

DSC_0203in the meanwhile as the potatoes bake, bring a pot of water to boil, and add a clove of garlic

 

DSC_0204followed by peas. I use frozen peas, but use whatever you have handy.

 

DSC_0205let ’em boil until the peas are fully cooked, not just tender but totally absolutely tender.

 

DSC_0206fish them out and puree them into a blender or food processor along with the now cooked garlic. Don’t make it into a soup, keep the nubbly texture..it should gloop off a spoon, not drip.

 

DSC_0207finally, salt and pepper on both sides of the fish. (I just have the salt one, but imagine there’s pepper in it too). Try and use a good salt if you can. I’m using Maldon salt.

 

DSC_0212cook on a very hot pan, about 3-4 minutes each side.

 

DSC_0213turn it over. Mine took about 3 minutes each side, but depending on the thickness of your fish you might have to decrease or increase the timings.

 

DSC_0214in the meantime let’s have a look at them potatoes.

 

DSC_0220plate it as you want. I like the pea puree to form the base for the fish to settle on and potatoes on the side. There isn’t much in terms of seasonings and flavourings, and that’s what makes this taste exactly how it should. The peas are sweet with the slightest hint of garlic, the salmon is light and flaky, just enough salt blending with peppery depth, and the potatoes work as a robust accompaniment to these delicate flavours. All in all, a great light meal for anytime of the day.

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Ingredients

olive oil : 1-2 tbsp

garlic: 1 clove

potatoes: 2 medium

salmon fillet: 1 (150g)

peas: 150g (1 cup)

salt and pepper to taste

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Cooking instructions:

peel and quarter your potatoes lengthwise. Cut each segment into equal parts. Line on a baking sheet, drizzle with olive oil, add salt and paper, mix well and bake at 190°C for 30 minutes or until crisp and nicely browned.

In a pot of boiling water add garlic and peas and cook until they’re tender. Blend into a nubbly puree.

salt and pepper the salmon on both sides and cook on a very hot lightly oiled pan for about 3-4 minutes until bothe sides are nicely browned and the fish is cooked through.

Arrange on a plate with peas and potatoes and Enjoy!.

 

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