Smashed Peas: Part 2



Here is the second in our series of three smashed pea recipes: crispy skin salmon with minted smashed peas and a snow pea, cucumber and dukkah salad. This quick, easy and well-balanced meal is perfect for dinner any night of the week. It’s gluten free, dairy free and the healthy fats from the salmon and dukkah will keep you satiated.

2 x salmon fillets, skin on and pinboned (approximately 120-150 gm each)

150 gm fresh or frozen baby peas

30 mint leaves, 15 of them finely chopped and 15 of them roughly shredded

2 1/2 tablespoons olive oil

150 gm snow peas

1 lebanese cucumber

2 tablespoons dukkah (recipe to follow)

2 tablespoons lemon juice

1/2 teaspoon lemon zest, finely grated

sea salt and black pepper

Use paper towel to pat the salmon fillets dry and allow them to come to room temperature.

Blanch the snow peas in salted boiling water for a minute until they turn bright green. Drain and refresh under cold water. Shred the snow peas lengthways and place in a bowl. Slice the cucumber in half. Slice each half into quarters lengthways so that you have eight pieces. Cut away the seeds in the middle and discard. Finely shred the cucumbers into long batons or julienne. Add them to the bowl of snow peas, then add the shredded mint leaves and season with a bit of salt. Whisk the lemon juice and one tablespoon of the olive oil together, pour over the salad and toss. Add one tablespoon of dukkah and mix through the salad.

Bring a small pot of salted water to the boil and cook the peas until tender and bright green (1-2 minutes for fresh or 2-3 minutes for frozen). Drain peas and place in a bowl along with a pinch of salt and 1/2 tablespoon olive oil. Mash the peas roughly with a fork until they are broken up. Add the lemon zest and finely chopped mint and stir to combine. Cover to keep warm and set aside.

Heat a pan over medium-high heat with a tablespoon of olive oil. Season both sides of the salmon with sea salt and place the fillets in the pan skin side down. The oil needs to be hot enough to make a sizzling sound when you do this. Using a spatula, press the salmon fillets down firmly to help create the crispy skin. Cook for 4-5 minutes pressing down continuously. Turn the fillets and cook for a further minute or two or until cooked to your liking.

Divide the smashed pea mixture between two plates and place a salmon fillet on top of each. Top the salmon with the shredded salad and sprinkle with the remaining tablespoon of dukkah.

Serves 2

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1/3 cup almonds

1/3 cup hazelnuts

1/2 cup sesame seeds

2 tablespoons cumin seeds

2 tablespoons coriander seeds

2 teaspoons freshly ground black pepper

1 teaspoon sea salt flakes

Preheat the oven to 180C. Spread the nuts on two trays and roast for 4-5 minutes until fragrant and lightly roasted. Place the hazelnuts in a tea towel and rub together to remove most of the skins. Place the nuts in a food processor and process until roughly chopped. Alternatively, chop by hand.

Place the sesame seeds in a dry pan and toast over medium heat for approximately 2 minutes until golden brown. Place them in a bowl along with the chopped nuts, sea salt and pepper.

Toast the cumin and coriander seeds in a dry pan over medium heat for approximately 2 minutes until fragrant. Transfer to a mortar and pestle and pound until finely ground. Add them to the nut mixture and stir to combine.

Store dukkah in the pantry in an airtight container.


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