Mustard Salmon with Crushed Peas
Mustard Salmon with Crushed Peas

Ingredients

Method

  • 2 salmon fillets, skin on
  • 1 tsp Worcestershire sauce
  • ½ tsp grated ginger
  • 2 tbsp Dijon mustard
  • ½ tsp chilli flakes
  • 2 crushed garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp crushed peppercorns
  • For the Peas
  • ½ onion, chopped
  • 1 crushed garlic clove
  • 1 tsp olive oil
  • 200g peas
  • Splash of white wine
  • 1 tsp chopped mint
  • Salt and pepper
  • Mix together all of the marinade ingredients, except the peppercorns. Add the salmon fillets, and leave to marinade for about an hour. Once ready, dip the fish in the crushed peppercorns to lightly coat, then fry for 4 minutes before turning and frying for 1-2 minutes more.
  • Meanwhile, gently fry the onion and garlic in a little olive oil until translucent. Add the peas, and crush with a fork or potato masher. Stir in the wine, season well, and add the mint. Mix to combine, then serve alongside the salmon.
30 mins
2 serving
This recipe pairs perfectly with the Emannuelle Mellot 'Pouilly Fumé' Sauvignon Blanc 2014 from Loire Valley, France.

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