Salmon with Sweet Potato Mash and Minted Pea Gremolata
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We know that it can be hard to come up with healthy and delicious dinner ideas. But never fear because today, we’re taking things up a notch with a dish that you’ll surely love. This tasty salmon dish with sweet potato mash and minted pea gremolata is not only nutritious, but it's also super easy and quick to make. If you're ready to be mind blown, then let's get cooking!
Here are the ingredients you need:
1. 800 grams of sweet potato, peeled, roughly chopped
2. One and a half tablespoons of milk
3. Two tablespoons of extra virgin olive oil
4. One eschalot, finely chopped
5. Two garlic cloves, crushed
6. One and a half cups of frozen peas
7. Four boneless salmon fillets, skin on
8. A teaspoon of salt
9. Two teaspoons of finely grated lemon rind
10. A tablespoon of finely chopped fresh mint leaves
11. 70 grams of reduced-fat feta cheese, crumbled
12. Mint leaves, steamed green beans and lemon wedges, to serve
Kick things off by placing the sweet potatoes in a large saucepan filled with cold water. Cover and bring to a boil over high heat. Remove the cover and let it boil for 15 more minutes or until tender. Once the potatoes are perfectly cooked, drain them and mash. Add milk and season with salt and pepper. Cover to keep warm.
In a medium saucepan, heat some oil over medium heat. Add the eschalot and crushed garlic cloves. Cook for about 2 minutes or until softened. Add peas and a quarter cup of water. Cook, for another 5 minutes or until the peas are soft and the liquid has almost evaporated.
Remove from heat. Crush the peas with a fork until roughly mashed. Season with salt and pepper before transferring them to a bowl.
Place the salmon fillets with the skin-side up on a large plate. Drizzle with the remaining oil and sprinkle with salt and pepper. Rub the seasoning into the skin and ensure that each piece is coated evenly.
Then, heat a large non-stick frying pan over medium-high heat. Add the salmon, skin-side down, to the pan. Cook for 4 minutes or until the skin is crisp. Flip the salmon fillets around and cook for a further 2 minutes or until just cooked through.
Stir rind, mint, and fetta into the pea mixture. Divide the potato mash among serving plates and top with the perfectly cooked salmon and pea gremolata. Serve with beans, lemon wedges, and extra mint leaves. Ta-da! You’ve got yourself a delicious and elevated dish for dinner.
Source: Taste.com.au
Here are the ingredients you need:
1. 800 grams of sweet potato, peeled, roughly chopped
2. One and a half tablespoons of milk
3. Two tablespoons of extra virgin olive oil
4. One eschalot, finely chopped
5. Two garlic cloves, crushed
6. One and a half cups of frozen peas
7. Four boneless salmon fillets, skin on
8. A teaspoon of salt
9. Two teaspoons of finely grated lemon rind
10. A tablespoon of finely chopped fresh mint leaves
11. 70 grams of reduced-fat feta cheese, crumbled
12. Mint leaves, steamed green beans and lemon wedges, to serve
Kick things off by placing the sweet potatoes in a large saucepan filled with cold water. Cover and bring to a boil over high heat. Remove the cover and let it boil for 15 more minutes or until tender. Once the potatoes are perfectly cooked, drain them and mash. Add milk and season with salt and pepper. Cover to keep warm.
In a medium saucepan, heat some oil over medium heat. Add the eschalot and crushed garlic cloves. Cook for about 2 minutes or until softened. Add peas and a quarter cup of water. Cook, for another 5 minutes or until the peas are soft and the liquid has almost evaporated.
Remove from heat. Crush the peas with a fork until roughly mashed. Season with salt and pepper before transferring them to a bowl.
Place the salmon fillets with the skin-side up on a large plate. Drizzle with the remaining oil and sprinkle with salt and pepper. Rub the seasoning into the skin and ensure that each piece is coated evenly.
Then, heat a large non-stick frying pan over medium-high heat. Add the salmon, skin-side down, to the pan. Cook for 4 minutes or until the skin is crisp. Flip the salmon fillets around and cook for a further 2 minutes or until just cooked through.
Stir rind, mint, and fetta into the pea mixture. Divide the potato mash among serving plates and top with the perfectly cooked salmon and pea gremolata. Serve with beans, lemon wedges, and extra mint leaves. Ta-da! You’ve got yourself a delicious and elevated dish for dinner.
