- 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
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.