Roasted salmon in spice crust on mashed potatoes and peas (salmon roasted through)

Name: Roasted salmon in spice crust on mashed potatoes and peas (salmon roasted through)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 TEASPOON Allspice seeds; 1 TEASPOON Cardamom Capsules; 1 TEASPOON pink berries; 750 g Potatoes; 7-10 Tbsp Salt; 150 g frozen peas; 1 Lime; 800 g Salmon fillet without skin and flap; 200 ml Milk; 1 TABLESPOON Butter; 1 TABLESPOON Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 TEASPOON Allspice seeds
1 TEASPOON Cardamom Capsules
1 TEASPOON pink berries
750 g Potatoes
7-10 Tbsp Salt
150 g frozen peas
1 Lime
800 g Salmon fillet without skin and flap
200 ml Milk
1 TABLESPOON Butter
1 TABLESPOON Oil

Directions

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.
2
Wash the lime in hot water and grate dry. Cut 1/2 lime into 4 slices to garnish. Squeeze 1/2 lime. Wash salmon, dab dry and cut into 8 slices. Sprinkle with lime juice.
3
Put the spices on a flat plate. Press the salmon strands with the upper side into the spices. Drain the 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.
4
Add peas to the purée, keep warm. Heat oil in a pan and fry salmon on each side for 2-3 minutes. Arrange puree with peas and salmon on plates. Garnish with slices of lime.