Asian Inspired Salmon With Ginger Mint Pea Puree. This Asian inspired salmon with ginger mint pea puree doesn't get better than that. To start, marinate the salmon filets in coconut aminos (or you could sub for soy sauce or tamari), toasted sesame oil, and grated ginger. Great recipe for Asian Inspired Salmon With Ginger Mint Pea Puree.
See great recipes for Asian Inspired Salmon With Ginger Mint Pea Puree too! See great recipes for Asian Inspired Salmon With Ginger Mint Pea Puree too! Asian Inspired Salmon With Ginger Mint Pea Puree.. You can have Asian Inspired Salmon With Ginger Mint Pea Puree using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Asian Inspired Salmon With Ginger Mint Pea Puree
- Prepare 2 of salmon fillets.
- Prepare 1/2 teaspoon of sesame oil.
- Prepare 1/2 cup of coconut aminos.
- Prepare 1 teaspoon of grated ginger.
- Prepare 1 1/2 cup of frozen peas.
- Prepare 2-3 tablespoons of olive oil.
- It’s 2 1/2 teaspoons of diced fresh mint.
- Prepare 1 of " knob (or about 1 1/2 teaspoons) minced ginger.
- You need 1/2 teaspoon of salt.
- It’s of Toasted sesame seeds to garnish.
Brad's Sea Scallop Appetizer with Maple Butternut and Pea Puree. I thought the sweetness of the scallops and butternut went well with the earthy flavor of the peas. The touch of citrus gives the dash of acidity to bring it all together. Spicy "Asian" Coconut Seafood & Vegetable Soup.
Asian Inspired Salmon With Ginger Mint Pea Puree instructions
- Marinate the salmon fillets in the coconut aminos (you could substitute for soy sauce or tamari), sesame oil and grated ginger. For best results, marinate overnight to let the salmon soak up all the flavor. Tip – freeze the knob of ginger beforehand for easy grating..
- When ready to cook, preheat the oven to 415 degrees. Place each salmon fillet in the middle of a sheet of parchment paper or aluminum foil. Lift both sides of the parchment paper to meet at the top and gently fold a few times until it’s sealed. Then do the same for the sides, folding until there is no more excess paper to fold. Press tightly on the folds to ‘seal’ the fish but no need to secure them. Place into the oven and let cook 12-15 minutes.
- While the fish is cooking, pour 1 1/2 cup frozen peas in a small pan on the stove top. Warm the peas over medium high heat and add olive oil, the diced ginger, and mint. Once the pea mixture is warmed and combined, pour into a food processor, add the salt, and pulse until a thick puree forms. You may need to add a touch more olive oil or even water to thin it out if too thick..
- Spoon the pea puree on a plate and top with the cooked salmon. Top the salmon with toasted sesame seeds to garnish..
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