McCain Food Service
Grilled Salmon with Mushy Peas and Traditional Roast Potatoes
Grilled Salmon with Mushy Peas and Traditional Roast Potatoes
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25 minutes -
Serves 4
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Loading...Ingredients
Product used:
McCain Traditional Roasts Potatoes – cooked as per packet instructions
- 2 Atlantic Salmon Fillets – approx. 200g each, skin on, scaled and pin boned
- 2 tbs olive oil
- Salt and pepper
Ingredients – Mushy peas
Product used:
2 cups of McCain Baby Peas
- 2 tbs of thickened cream
- 1 tbs of butter
- 2 tsp of fresh lemon juice
- 1 tbs of fresh mint – finely chopped
- 1 clove of garlic – crushed or grated
- Salt and pepper
Method
| 1. | Bring a pot of lightly salted water to the boil over medium high heat. Add McCain Baby Peas and cook for 3 minutes or until tender. |
| 2. | Drain McCain Baby Peas and in the same saucepan, melt butter in the cream. Once melted, add McCain Baby Peas, mint, lemon and garlic and mash with a potato masher until chunky with small pieces of peas remaining. Season with salt and pepper to taste and keep warm. |
| 3. | Meanwhile, place salmon, skin side up, on a plate. Drizzle with oil and rub salt into skin. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn, and cook, covered for 4 to 5 minutes for medium or until cooked to your liking. |
| 4. | Spoon the mashed peas onto plates and top with the salmon, skin side up. |
| 5. | Serve with McCain Traditional Roasts Potatoes and perhaps some hollandaise sauce. |
