Recipe: Tasty Asian Inspired Salmon With Ginger Mint Pea Puree

Asian Inspired Salmon With Ginger Mint Pea Puree. Peas may be that childhood food that gives you the heebie-jeebies, but I promise peas will take on a whole new meaning of flavor in this Asian inspired salmon with ginger mint pea Spoon the pea puree on a plate and top with the cooked salmon. Add toasted sesame seeds and serve to impress! The pea purée is quite soft, so it doubles up as a sauce.

Asian Inspired Salmon With Ginger Mint Pea Puree This Pan Seared Salmon recipe will. A minted pea purée on your plate is like a breath of spring, no matter what time of year you make it. The vibrant green color and the scent of the fresh mint make this a great This recipe is made using fresh or frozen garden peas and fresh mint which are cooked quickly and mashed or puréed. You can cook Asian Inspired Salmon With Ginger Mint Pea Puree using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Asian Inspired Salmon With Ginger Mint Pea Puree

  1. It’s 2 of salmon fillets.
  2. You need 1/2 teaspoon of sesame oil.
  3. It’s 1/2 cup of coconut aminos.
  4. You need 1 teaspoon of grated ginger.
  5. Prepare 1 1/2 cup of frozen peas.
  6. It’s 2-3 tablespoons of olive oil.
  7. Prepare 2 1/2 teaspoons of diced fresh mint.
  8. You need 1 of " knob (or about 1 1/2 teaspoons) minced ginger.
  9. You need 1/2 teaspoon of salt.
  10. It’s of Toasted sesame seeds to garnish.

Scallops and Salmon with Mint Green Pea Puree and Bacon. Asian Inspired Seared Salmon With Mango Puree. Simply Gourmet: Seared Scallops With Chorizo Butter, Cauliflower Puree And Pea Shoots. This Sheet Pan Asian Chimichuri Salmon is inspired by two of my favorite previously posted recipes – my Grilled Asian Chimichurri Steak and my Sheet Pan Fajita Salmon with Cilantro To play with the flavor profile, I swapped parsley for cilantro, basil and mint, swapped red pepper flakes for jalapeno.

Asian Inspired Salmon With Ginger Mint Pea Puree instructions

  1. Marinate the salmon fillets in the coconut aminos (you could substitute for soy sauce or tamari), sesame oil and grated ginger. For best results, marinate overnight to let the salmon soak up all the flavor. Tip – freeze the knob of ginger beforehand for easy grating..
  2. When ready to cook, preheat the oven to 415 degrees. Place each salmon fillet in the middle of a sheet of parchment paper or aluminum foil. Lift both sides of the parchment paper to meet at the top and gently fold a few times until it’s sealed. Then do the same for the sides, folding until there is no more excess paper to fold. Press tightly on the folds to ‘seal’ the fish but no need to secure them. Place into the oven and let cook 12-15 minutes.
  3. While the fish is cooking, pour 1 1/2 cup frozen peas in a small pan on the stove top. Warm the peas over medium high heat and add olive oil, the diced ginger, and mint. Once the pea mixture is warmed and combined, pour into a food processor, add the salt, and pulse until a thick puree forms. You may need to add a touch more olive oil or even water to thin it out if too thick..
  4. Spoon the pea puree on a plate and top with the cooked salmon. Top the salmon with toasted sesame seeds to garnish..

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Season the salmon pieces with salt and pepper. This baked salmon recipe comes from my very popular ginger garlic baked chicken. Taste and adjust the seasoning with lemon juice.

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