Roasted salmon, dill and mustard, green pea relish
Item 1 of 1
- medium
- 4
- 1 hour 15 minutes
Distinctly spiced Alaska salmon is served with an intense green pea relish - which has a flavour reminiscent of wasabi - in this light and bright recipe from Vivek Singh. Make the chutney and marinate the fish the day before to save time on the day of serving.
First published in 2015
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Ingredients
Metric
Imperial
Salmon fillets
- 4 salmon fillets, each weighing 175g
- 1 tbsp of vegetable oil, or corn oil
Green pea relish
- 300g of peas, shelled
- 1 knob of fresh ginger, 1 inch in length
- 3 garlic cloves, peeled
- 3 green chillies
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 1/2 tbsp of mustard oil
- 1/2 tsp mustard seeds
- 10 curry leaves
- 1/2 lime, juiced
For the first marinade
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp white pepper, finely ground
- 1 tsp vegetable oil
For the second marinade
- 2 tbsp of cheddar, grated
- 2 tbsp of Greek yoghurt
- 1 tbsp of wholegrain mustard
- 2 green chillies, finely chopped
- 1 tbsp of single cream
- 2 tbsp of dill tops, finely chopped
To garnish
- 2 tbsp of mango purée, fresh
- 1 carrot, cut into shavings
- 1 cucumber, peeled, seeds removed and flesh cut into shavings
- 2 red radishes, thinly sliced
- 1/2 tsp black onion seeds, toasted
- fresh coriander, or coriander cress
- mustard oil
SAVE RECIPE
Equipment
- Blender
Method
1
Begin by preparing the green pea relish. Place the green peas in a blender with the ginger, garlic, green chillies, salt, sugar and 1 tablespoon of the mustard oil. Blitz until finely puréed
- 300g of peas, shelled
- 1 knob of fresh ginger, 1 inch in length
- 3 garlic cloves, peeled
- 3 green chillies
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp of mustard oil
2
Place a pan over a medium heat and add the remaining mustard oil. Once the oil is hot, add the mustard seeds and curry leaves. Once the seeds and leaves are crackling, remove the pan from the heat and pour onto the puréed peas. Check the seasoning and finish with lime juice
- 1/2 tsp mustard seeds
- 10 curry leaves
- 1/2 lime, juiced
- 1/2 tbsp of mustard oil
3
Mix together the first marinade ingredients in a bowl, pat the salmon fillets dry with kitchen paper and rub the marinade all over the fillets. Set aside for 15 minutes
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1 tsp white pepper, finely ground
- 1 tsp vegetable oil
- 4 salmon fillets, each weighing 175g
4
Meanwhile, prepare the second marinade. Place the cheese in a small bowl and use your fingers to form a paste - you can add a teaspoon of flour to help prevent lumps forming. Add the yoghurt and dill and mix until the paste is smooth, then add the wholegrain mustard and chillies. Finally, mix in the cream
- 2 tbsp of cheddar, grated
- 2 tbsp of Greek yoghurt
- 1 tbsp of wholegrain mustard
- 2 green chillies, finely chopped
- 1 tbsp of single cream
- 2 tbsp of dill tops, finely chopped
5
Preheat the oven to 180°C/gas mark 4
6
Place a large ovenproof pan over a medium-high heat and add the vegetable oil. Once the oil is hot, sear the fillets of salmon for 1 1/2 minutes on each side. Remove from the heat, spread the second marinade over the fish and transfer to the oven for 10-12 minutes
- 1 tbsp of vegetable oil
7
Serve the salmon fillets onto plates with a few spoonfuls of the green pea chutney. Pipe some fresh mango purée around each plate, arrange the vegetable shavings over the pea relish and drizzle with mustard oil. Serve immediately
- 2 tbsp of mango purée, fresh
- 1 carrot, cut into shavings
- 1 cucumber, peeled, seeds removed and flesh cut into shavings
- 2 red radishes, thinly sliced
- 1/2 tsp black onion seeds, toasted
- fresh coriander
- mustard oil
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