Grilled Salmon with citrus jus, mint pea puree and roasted capsicums

This was a highlight for me this week. I love a good serving of tender salmon with roasted vegetables and mash. Although I’m vegetarian I’ve always thought I should continue eating and enjoying fish and other various seafoods mainly because I don’t eat it everyday and they are full of protein, fish oils (omega 3 and 6) which is good for the health and great for the skin.

This recipe is a combination of recipes. My dad found the salmon jus recipe at Best Recipes here, I thought it would be good to use Guy Grossi’s recipe for the pea mash and we added the traditional Italian roasted capsicum. A great combination of sweet and salty.

Serves 4.

INGREDIENTS

4 Tasmanian Salmon fillets
2 tsp garlic, grated
2 TBsp soy sauce
2 tsp organic honey
1 cup orange, juice, fresh
1 lemon, juice, fresh
A pinch of sea salt and black pepper, to serve

For the capsicum

4 red capsicum
A good helping of olive oil
A pinch of sea salt and black pepper

For the pea mash

2 1/2 TBsp extra-virgin olive oil
3/4 cup onions, finely chopped
1 1/2 tsp garlic, chopped
3 1/4 cups frozen peas, defrosted
2 tsp mint, chopped
3 tsp unsalted butter
2/3 cup home-made vegetable stock
A pinch of sea salt and black pepper

METHOD

making the jus: In a small saucepan, add the ingredients. Simmer for about 30 – 40 minutes or until the orange juice mixture thickens up.

cooking the salmon: Bake the salmon fillets at 250°C for 8-10 mins. Then, cook it under the grill for 3 mins at 200°C. Turn over to the skin side and continue cooking for a further 2 mins. Then de-skin it. Set aside.

roasting the capsicum: Roast the capsicum at 200-250°C on the top shelf for 20mins or until the skins are evenly toasted (you will have to turn them every 7 mins or so). Once this is done, let them cool. Peel the capsicum and rinse off any remaining skin. Remove stems and slice. Set aside

preparing peas: In a medium-saucepan, heat some oil over high heat. Add onions and garlic; saute a few minutes until the onions are soft. Add the peas, mint and butter and stir well. Add the stock and season to taste. Cook until most of the liquid has evaporated. Transfer into the food processor and pulse until the mixture gets thick and chunky. Set aside.

serve: Put a few big spoonfuls of the pea puree on the plate. Lay the salmon on the bed of the pea’s and a few sliced roasted capsicums on the side. Enjoy, yum!

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2 comments

  1. Gemma these recipes look sensational – I will try the salmon first but would love to try all the others also especially the tagine. Well done on starting your own blog.

    • Thankyou so much!!! There’s been so much happening in the kitchen over the years, it’s about time we document it and share it around. Sweet – let me know how the cooking goes 🙂 xx


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