Salmon with Pea and Chilli Pea Mash and Almond Sauce

It’s true that good skin comes from within. Here we share a recipe that not only promotes a radiant healthy complexion but it also tastes delicious!

Salmon with Pea and Chilli Pea Mash and Almond Sauce

Skin Benefits:

  • Salmon – protein, omega 3 fatty acid for hydration
  • Lemon –  Vitamin C: production of collagen, protects from free radicals  
  • Peas – zinc, Vitamin K, b6, & C for fighting free radical damage and counter inflammation, antioxidants that can prevent wrinkles

For the Peas:

  • 2 cups garden peas, defrosted
  • 2 spring onions, finely chopped
  • 1/2 red chilli, finely chopped
  • a pinch of lemon zest
  • 1/4 teaspoon smoked garlic powder
  • 1 tablespoon extra virgin olive oil

Blend half the defrosted peas with the lemon zest, garlic and olive oil in a food processor so they achieve the texture of a chunky puree. Add the puree to a bowl with the remaining peas, spring onions, chilli and mix through. You are looking for a rustic chunky mash.

For the Salmon:

  • 2 fillets of skinless salmon
  • 1 tablespoon olive oil

Pat the fillets of salmon with kitchen paper so they are fully dry. Season both fillets with a good pinch of sea salt.

Add a frying pan to the stove and heat over a high heat. Once the pan is hot, add the olive oil and swirl to coat the bottom of the pan. Place the salmon carefully in the pan.

You want the fillet to develop a good golden color on one side before you flip it to cook on the other side. This should take about 3 minutes. Once it is golden, flip and cook for 2-3 minutes on the other side. You can reduce the cooking time if you want the salmon to be slightly underdone and blushing pink on the inside

For the Almond Sauce:

  • 40g blanched almonds, soaked for 1-2 hours
  • 1/2 to 3/4 teaspoon smoked garlic powder
  • 2 teaspoons lemon juice
  • 1 tablespoon extra virgin olive oil
  • 50ml water
  • sea salt

Place the almonds in a bowl to soak for 1-2 hours. If you are short of time, you can sock them in just boiled water. This will speed up the process.

Once the almonds are soft. Place them in a blender with the remaining ingredients and process until you achieve a smooth, silky sauce. If you want to ensure the creamiest sauce it is best to pass the mixture through a fine chinois sieve.

Once the salmon is cooked and all the components of the dish prepared, arrange on a plate and serve warm.

Serves 2.

Recipe from nutritionist chef and our friend, Tess Ward.

For more Skin Food recipes, click here.

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