September Recipe Baked Salmon with zesty pea crush Serves 4 FREE
Ingredients 4 skinless and boneless salmon fillets Large pinch of cumin seeds grated zest and juice of 1 small lime, plus wedges to serve 600g frozen peas 1 tsp ground cumin 4 tbsp fat-free natural Greek yogurt 1/2 small pack fresh coriander finely chopped
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Preheat the oven to 200C/Fan 180C/Gas 6 and line a baking tray. Season the salmon on both sides and place on the bakng tray. Sprinkle with the cumin seeds and lime zest and bake for 10 minutes or until cooked through. Meanwhile, put the peas into a pan of boiling water over a high heat. Bring back to the boil and cook for 2 minutes. Drain well, drop into a food processor and process into a course paste using the pulse button. Take care not to over-do it.
Return the peas to the hot pan and reheat briefly over a low heat, stir in the ground cumin, yogurt, 4 tsp lime joice (save the rest for another dish), coriander and salt and pepper to taste. Spoon the pea crush on to the plates, place the salmon fillets on top and serve hot with lime wedges and your favourite vegetables.
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