A perfect dish for an outdoor summer lunch! You’ll get vitamins, minerals and fiber from the peas, plus salmon boasts those beneficial omega-3s.
Makes 4 servings
4 x 6 ounces sustainably sourced, skinless and boneless salmon fillets
3 Tbsp olive oil
Freshly ground black pepper
10 ounces snow peas, ends cut off and strings removed
10 ounces sugar snap peas
9 ounces fresh peas (podded weight) or use frozen
1 garlic clove, crushed
Juice of ½ lemon
3 ½ ounces sundried tomatoes in oil, drained and coarsely chopped
1 teaspoon cracked coriander seeds
2 tablespoons roughly chopped fresh cilantro
Bunch of watercress
Fresh pea tendrils, to garnish
Preheat a grill or grill pan. Brush the salmon lightly with 1 tablespoon of the olive oil and season with black pepper. Place on the grill and cook for 2-3 minutes on each side.
Meanwhile, blanch the snow peas, sugar snap peas and fresh peas in a pan containing a little boiling water for 1 minute. Drain well and season with black pepper.
Heat the remaining oil in a pan with the garlic, lemon juice, tomatoes, coriander seeds and fresh cilantro. Heat gently for 5 minutes to infuse the flavor.
To serve, divide the peas between 4 plates, top each with a grilled salmon fillet, spoon a little of the tomato dressing over the top and garnish with watercress and pea tendrils, if available. Serve immediately.
Nutrition facts: calories 509, protein 46 g, fat 29 g, saturated fat 5.4 g, carbohydrate 16 g, sugar 8.5 g, fiber 6.7 g, sodium 102 mg
Reprinted with permission from Healthy Eating for Lower Blood Pressure, by Paul Gayler with Gemma Heiser, MSc.