Stir fry of green peas with grilled salmon

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1. Cook the peas. Heat 2 tbsp oil in a wok and add the cumin seeds. As they darken, stir in the peas. Add a little water, the sugar and a pinch of salt and cook without a lid until the peas are soft. Remove from the heat and stir in the coconut.
2. Now for the salmon. Heat a griddle pan over a high heat. Season the fish on both sides and brush with the remaining oil. Griddle or fry for 3-4 minutes on each side until cooked.
3. Finish the dish. Stir the yogurt into the warm peas and season to taste. Serve with the salmon and new potatoes.

From Monisha Bharadwaj's book, Stylish Indian in Minutes

452 kcalories, protein 36g, carbohydrate 9g, fat 30 g, saturated fat 10g, fibre 5g, salt 0.2 g

'Easy and tasty - it transformed dull peas. I used fat-free yogurt but would go for the richer Greek next time.'

http://www.bbcgoodfood.com/recipes/1280/

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Ingredients

• 3 tbsp sunflower oil
• ¼ tsp cumin seeds
• 300g frozen peas
• a pinch of sugar
• 3 tbsp desiccated coconut
• 4 salmon fillets , each about 175g/6oz
• 5 tbsp natural yogurt
• minted and buttered new potatoes , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Super healthy

Ingredients

• 3 tbsp sunflower oil
• ¼ tsp cumin seeds
• 300g frozen peas
• a pinch of sugar
• 3 tbsp desiccated coconut
• 4 salmon fillets , each about 175g/6oz
• 5 tbsp natural yogurt
• minted and buttered new potatoes , to serve

452 kcalories, protein 36g, carbohydrate 9g, fat 30 g, saturated fat 10g, fibre 5g, salt 0.2 g

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