I love Grilled Salmon, but it can get boring easy, so I like to try it with different flares, cultures, in the accent. In this case, lets try Indian as a fusion possibility. This quick and easy grilled salmon recipe is made with Indian tandoori paste and served on a bed of mushy peas – with a twist. A healthy meal for two.
Mix the tandoori paste, lemon juice and oil with some seasoning, brush this all over the salmon fillets. Put them in a small roasting tray and grill for 5-7 minutes, or until cooked through.
Boil the kettle, pour it over the peas in a bowl and leave to defrost. Meanwhile put the green chilli, garlic, lemon juice, sugar and mint into a food processor or mini chopper. When the peas are defrosted (it will only take a couple of minutes), drain well, then add about a third to the processor. Whizz until smooth, then add the spring onions and remaining peas and pulse a couple of times so they’re mixed but still chunky. Divide between two plates and top each with a salmon fillet. Serve with plain basmati rice.
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