By Wesley Perrett
Firecracker Salmon with pea mash and roasted capsicum
14 steps
Prep:5minCook:25min
Updated at: Tue, 04 Jun 2024 09:06:08 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
6
Low
Nutrition per serving
Calories411.3 kcal (21%)
Total Fat25.3 g (36%)
Carbs18.3 g (7%)
Sugars8.7 g (10%)
Protein29.4 g (59%)
Sodium1042.5 mg (52%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Firecracker marinade
1clove garlic
minced
½ tspginger
minced
½ Tbspolive oil
½ Tbspsoy sauce
1 Tbspchilli sauce
½ tsphoney
1 tspsriracha
depending on heat preference
chilli flakes
salt
to taste
black pepper
to taste
Pea mash
Instructions
Marinate the salmon
Step 1
Mix all the marinade ingredients in a bowl.
Step 2
Add salmon fillets to the bowl and coat thoroughly with marinade.
Step 3
Refrigerate for 15 minutes to soak up all the flavour.
Roast capsicum
Step 4
Preheat oven to 200 degrees C.
Step 5
Place capsicum onto a baking tray and roast in the oven until skin is charred, about 20 minutes.
Pea mash
Step 6
Combine mash ingredients, save the lemon juice and zest and half the olive oil, in a saucepan over a medium heat.
Step 7
Bring to a simmer, stirring for 5 minutes until mixture has softened.
Step 8
Transfer into a food processor. Add lemon juice and zest, as well as remaining olive oil. Puree mixture until a mash forms.
Cook the salmon
Step 9
Heat some oil in a frying pan over medium heat.
Step 10
Add in marinated salmon fillets, skin side down, and fry for about 6 to 8 minutes.
Step 11
Flip and cook other side for 3 to 4 minutes.
Serving
Step 12
Spread pea mash onto plates.
Step 13
Slice roasted capsicum into strips. Place along the mash.
Step 14
Top with cooked salmon, sprinkling with some fresh parsley leaves and a squeeze of lemon juice.
Notes
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Delicious
Easy
Fresh
Go-to
Moist
