Salmon with mushy peas and sunblush ketchup recipe

Name: Salmon with mushy peas and sunblush ketchup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless salmon fillets, 130-140g each and 2-2.5cm thick; 150 ml (5.3fl oz) plus 2 tbsp water; 3 tbsp extra virgin olive oil; 200 g (7.1oz) frozen peas (straight from the freezer); 6 tbsp sliced basil; 1 tbsp honey; 1 tbsp white or red wine vinegar; 1 tsp tomato puree; 8 sunblush tomatoes, each cut into 3; 2 tbsp pine nuts (optional); 1 pinch salt and cayenne pepper

Servings: persons

2 skinless salmon fillets, 130-140g each and 2-2.5cm thick
150 ml (5.3fl oz) plus 2 tbsp water
3 tbsp extra virgin olive oil
200 g (7.1oz) frozen peas (straight from the freezer)
6 tbsp sliced basil
1 tbsp honey
1 tbsp white or red wine vinegar
1 tsp tomato puree
8 sunblush tomatoes, each cut into 3
2 tbsp pine nuts (optional)
1 pinch salt and cayenne pepper

1
Preheat your oven to 120C/Gas 1/2, position middle shelf.
2
Boil your kettle.
3
Start with the salmon.
4
Get a non-stick baking tray.
5
Put the salmon on the tray.
6
Season each fillet with salt and cayenne.
7
Brush the seasoning into the flesh.
8
Bake for 22 minutes.
9
While the salmon bakes, prepare the mushy peas.
10
Get a medium-sized pan.
11
Add 150ml water and 1 tbsp of the extra virgin olive oil.
12
Bring to the boil.
13
Add the peas.
14
Cover and bring back to the boil.
15
Take the lid off.
16
Boil rapidly for 4 minutes until all but 3 tbsp of the liquid has evaporated.
17
Add 3 tbsp of the basil.
18
Mash or blend the pea mixture to a chunky texture.
19
Season to taste.
20
Next, make the sunblush tomato ketchup.
21
Get a small pan.
22
Add the honey, wine vinegar, tomato puree, 2 tbsp of water and the remaining 2 tbsp of extra virgin olive oil.
23
Whisk together.
24
Add the sunblush tomatoes and pine nuts if you are using them.
25
Put the pan on a medium heat for 30 seconds or so until the relish is warm but not boiling.
26
Add the remaining 3 tbsp of basil.
27
Take the pan off the heat.
28
Season to taste.
29
Put the mushy peas on one side of your plates.
30
Put the salmon next to them.
31
Spoon the sunblush tomato ketchup over and around the salmon.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 skinless salmon fillets, 130-140g each and 2-2.5cm thick, 150 ml (5.3fl oz) plus 2 tbsp water, 3 tbsp extra virgin olive oil, 200 g (7.1oz) frozen peas (straight from the freezer), and more.

Yes, Salmon with mushy peas and sunblush ketchup recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!