Salmon with Pea Puree & Roasted Butternut
- Place the diced squash into a roasting tin, and drizzle with a little olive oil, a pinch of low sodium salt, and black pepper, and mix well. Roast at the top of a hot oven for about 20-25 minutes, until the squash has softened, and the skins are turning golden and crispy.
- Place the peas in boiling water and simmer for around 10 minutes until they are soft, but still bright green. If they are dull they are dead! You need them soft enough to semi puree, but not so soft they vapourise. At this stage, drain and mash with a potato masher, or you could put them into a food processor and process on a low setting so as to maintain a rough chunky puree.
- Season the salmon with a little low sodium salt and pepper, and place on to a baking sheet and bake at the top of a moderate oven for about 20 minutes, until well cooked with a crispy skin and marginally crisped edges.
- Plate up by putting a dollop of the pea puree off centre of the plate. A stack of the roasted sqaush next to it. Place the salmon fillet on top of the puree and dress with a small mixed leaf salad placed top centre.
When I first discovered a simply seasoned pea puree it blew my mind. So simple but a real treat. This combination is a regular feature at Pinnock HQ.
From the forthcoming book: Heart Disease
- 1 salmon fillet
- 160g of frozen garden peas
- Quarter of a large butternut squash – diced, skins left on
- Olive oil
- Low sodium salt