- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- ¼ tsp cumin seeds
- 300g frozen pea
- a pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 3 tbsp desiccated coconut
- 4 salmon fillets, each about 175g/6oz
- 5 tbsp natural yogurt
- minted and buttered new potatoes, to serve
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
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.
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.
Finish the dish. Stir the yogurt into the warm peas and season to taste. Serve with the salmon and new potatoes.