I am so excited to share with you this gorgeous charred spiced salmon on a bed of creamy butterbean and pea mash. The salmon is so easy to make with a handful of ingredients blitzed in the food processor. Toasted and ground fennel seeds really compliment the fish here along with some garam masala, lemon juice, tomato paste, garlic, chillis and fresh coriander.
The butter bean and pea mash is spiced with cumin seeds, mustard seeds and curry leaves and made a gorgeous accompaniment to the salmon. I really hope you try this one guys.. even if you just try making the salmon… you will be making this on repeat… I promise! Enjoy!
METHOD FOR CHARRED SALMON
Ingredients
Instructions
1. Toast the fennel seeds in a dry frying pan until just fragrant, about a minute. Then crush the seeds into a powder, set aside
2. In a food processor add the lemon juice, tomato paste, garlic, chilli, coriander, garam masala, crushed fennel, olive oil, sugar and salt. Blitz until you get a paste like consistency, set aside
3. Place the cubed salmon into a large bowl, pour over the marinade and massage into the salmon
4. Marinate the salmon, covered, in the fridge for 30 mins if you have time
5. Add a big splash of oil to either a frying pan or grill pan and cook the salmon on medium high heat to your liking. I like mine a little under done so it is still super soft inside so I cooked them for just 3-4 mins on each side. Alternatively you can char these under the grill in your oven
6. Serve immediately with masala Butterbean and pea mash
7. Enjoy!
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METHOD FOR MASH
1. Boil or microwave the peas until cooked through, then drain and blitz in the food processor
2. In a saucepan on medium heat melt the butter, add the cumin seeds, mustard seeds and curry leaves, cook until they sizzle and pop a little
3. Add the blitzed peas to the pan along with the butter beans and half the liquid from the can, cook until heated though and mash well
4. Season with sea salt and pepper, set aside