Salmon with mushy peas and sunblush ketchup recipe
by Alex Mackay | 0 comments | Print recipeTweet
This recipe is like a kitchen full of happy people. Salmon and peas, tomatoes and basil, honey and pine nuts are all lifelong friends that bring out the best in each other.
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 25 mins
- Serves 2 people
- 2 skinless salmon fillets, 130-140g each and 2-2.5cm thick
- 150 ml (5.3fl oz) plus 2 tbsp water
- 3 tbsp extra virgin olive oil
- 200 g (7.1oz) frozen peas (straight from the freezer)
- 6 tbsp sliced basil
- 1 tbsp honey
- 1 tbsp white or red wine vinegar
- 1 tsp tomato puree
- 8 sunblush tomatoes, each cut into 3
- 2 tbsp pine nuts (optional)
- 1 pinch salt and cayenne pepper
- Preheat your oven to 120°C/Gas 1/2, position middle shelf. Boil your kettle.
- Start with the salmon. Get a non-stick baking tray. Put the salmon on the tray. Season each fillet with salt and cayenne. Brush the seasoning into the flesh. Bake for 22 minutes.
- While the salmon bakes, prepare the mushy peas. Get a medium-sized pan. Add 150ml water and 1 tbsp of the extra virgin olive oil. Bring to the boil. Add the peas. Cover and bring back to the boil. Take the lid off. Boil rapidly for 4 minutes until all but 3 tbsp of the liquid has evaporated. Add 3 tbsp of the basil. Mash or blend the pea mixture to a chunky texture. Season to taste.
- Next, make the sunblush tomato ketchup. Get a small pan. Add the honey, wine vinegar, tomato puree, 2 tbsp of water and the remaining 2 tbsp of extra virgin olive oil. Whisk together. Add the sunblush tomatoes and pine nuts if you are using them. Put the pan on a medium heat for 30 seconds or so until the relish is warm but not boiling. Add the remaining 3 tbsp of basil. Take the pan off the heat. Season to taste.
- Put the mushy peas on one side of your plates. Put the salmon next to them. Spoon the sunblush tomato ketchup over and around the salmon.
Recipe from Everybody, Everyday by Alex Mackay. Text by Alex Mackay, 2012. Photographs by Peter Knab, 2012. Published by Bloomsbury Publishing Plc, 2012.
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