Roasted salmon in spice crust on mashed potatoes and peas (salmon only lightly grilled)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Finely crush pimento, cardamom and pink berries in a mortar. Peel, wash and halve the potatoes. Cook in plenty of salt water for about 20 minutes. Cook peas in little boiling salted water for 3-5 minutes. Wash lime hot and grate dry.

2. 2

   Cut 1/2 lime into 4 slices to garnish. Squeeze 1/2 lime. Wash salmon, dab dry and cut into cubes. Sprinkle with lime juice. Put spices on a flat plate. Press the salmon slices with the upper side into the spices. Drain potatoes and peas. Put 3 tablespoons of peas aside, add the rest to the potatoes. Heat milk and butter, pour into the potatoes, mash roughly and season with salt. Add the peas to the purée, keep warm.

3. 3

   Drain potatoes and peas. Put 3 tablespoons of peas aside, add the rest to the potatoes. Heat milk and butter, pour into the potatoes, mash roughly and season with salt. Add the peas to the purée, keep warm. Heat oil in a frying pan and fry salmon all around for 2 minutes. Arrange puree with peas and salmon on plates. Garnish with lime slices

Nutrition Facts

KCAL
620 kcal

CARBS
30 g

FATS
34 g

PROTEINS
47 g