Asian Inspired Salmon With Ginger Mint Pea Puree. Peas may be that childhood food that gives you the heebie-jeebies, but I promise peas will take on a whole new meaning of flavor in this Asian inspired salmon with ginger mint pea Spoon the pea puree on a plate and top with the cooked salmon. Add toasted sesame seeds and serve to impress! A minted pea purée on your plate is like a breath of spring, no matter what time of year you make it.
Heat a frying pan over medium-high heat.
Cook salmon, skin-side down, until golden and crisp.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree.
You can have Asian Inspired Salmon With Ginger Mint Pea Puree using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Asian Inspired Salmon With Ginger Mint Pea Puree
- Prepare 2 of salmon fillets.
- Prepare 1/2 teaspoon of sesame oil.
- It's 1/2 cup of coconut aminos.
- Prepare 1 teaspoon of grated ginger.
- Prepare 1 1/2 cup of frozen peas.
- Prepare 2-3 tablespoons of olive oil.
- Prepare 2 1/2 teaspoons of diced fresh mint.
- Prepare 1 of " knob (or about 1 1/2 teaspoons) minced ginger.
- It's 1/2 teaspoon of salt.
- You need of Toasted sesame seeds to garnish.
With the machine running, add the olive oil in a steady drizzle. Season the salmon pieces with salt and pepper. Plate pea puree and lay salmon on the puree. Asian Inspired Seared Salmon With Mango Puree.
Asian Inspired Salmon With Ginger Mint Pea Puree step by step
- Marinate the salmon fillets in the coconut aminos (you could substitute for soy sauce or tamari), sesame oil and grated ginger. For best results, marinate overnight to let the salmon soak up all the flavor. Tip – freeze the knob of ginger beforehand for easy grating..
- When ready to cook, preheat the oven to 415 degrees. Place each salmon fillet in the middle of a sheet of parchment paper or aluminum foil. Lift both sides of the parchment paper to meet at the top and gently fold a few times until it’s sealed. Then do the same for the sides, folding until there is no more excess paper to fold. Press tightly on the folds to ‘seal’ the fish but no need to secure them. Place into the oven and let cook 12-15 minutes.
- While the fish is cooking, pour 1 1/2 cup frozen peas in a small pan on the stove top. Warm the peas over medium high heat and add olive oil, the diced ginger, and mint. Once the pea mixture is warmed and combined, pour into a food processor, add the salt, and pulse until a thick puree forms. You may need to add a touch more olive oil or even water to thin it out if too thick..
- Spoon the pea puree on a plate and top with the cooked salmon. Top the salmon with toasted sesame seeds to garnish..
Simply Gourmet: Seared Scallops With Chorizo Butter, Cauliflower Puree And Pea Shoots. For the pea purée, place the peas, ginger, garlic, green chillies, salt, sugar, and one tablespoon of the oil in a food processor and blend to a smooth purée. For the Scallops and Pea Puree. Pea puree was surprisingly spicy because of the raw ginger but I liked it a lot. The recipe made way too much gremolata which I think could have been halved.