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Nutrition: per serving

  • kcal452
  • fat30g
  • saturates10g
  • carbs9g
  • sugars1g
  • fibre5g
  • protein36g
  • salt0.2g
    low
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Method

  • step 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.

  • step 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.

  • step 3

    Finish the dish. Stir the yogurt into the warm peas and season to taste. Serve with the salmon and new potatoes.

Recipe from Good Food magazine, October 2002

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