Ingredients

Method

• 2 x 250 g salmon
• 2 T sesame seeds
• 500 g peas
• 1 lemon, juiced and zested
• 2 T mint
• 3 T olive oil
• 30 g butter
• 1 T olive oil

Method

Ingredients

Coat 2 x 250 g portions salmon in 2 T sesame seeds.

Blend 500 g blanched peas, the juice and zest of 1 lemon, 2 T mint and 3 T olive oil until almost smooth, then season.

Heat 30 g butter and 1 T olive oil in a pan over a high heat.

Fry the fish for 1 minute on each side.

Cook's note: Serve with the crushed peas and sliced fresh beetroot or Woolworths' fresh julienne beetroot.

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