ingredients
4 x 180 gram pieces of salmon, skin off
olive oil
sea salt and freshly ground pepper
Salsa
1½ cups frozen peas
½ cup flat-leaf parsley
½ cup basil
3 anchovy fillets
1 clove garlic, crushed
1 tablespoon capers
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon cold water
Crushed potatoes
600 grams floury potatoes, such as Agria
olive oil
Method
Salsa: Cook the peas in boiling salted water until just tender. Drain and refresh under cold water and drain again. Place in a bowl and set aside.
Put all the remaining ingredients into a food processor and process to a fine paste. Pour half the salsa over the peas and combine, reserving the rest.
Potatoes: Cook the potatoes in boiling salted water until tender. Drain and tip back into the saucepan. Place back over a low heat to drive off excess moisture then lightly crush with a fork. Stir in a little olive oil and season. Keep warm.
Salmon: Brush both sides of the salmon with oil and season. Heat a sauté pan and cook the salmon until done to your liking.
To serve: Divide the potatoes between plates and spoon over the pea salsa. Top with the salmon and drizzle over the remaining sauce.
Cook’s Tip: Cooked edamame (soy) beans or broad beans (peeled) can be used in place of the peas.
