Salmon with Pea Puree
Pink salmon is doled out on a gorgeous green bed of pea puree in this elegant dish. If you are preparing the dish for a party, you can make the fish and the pea puree a day ahead of time and reheat them before serving.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
-
- Prep time
- 10 min
-
- Cook time
- 20 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 piece salmon with 1/2 cup puree
Ingredients
-
ground cumin
- 1/4 tsp
- 1/4 tsp
-
-
turmeric
- 1/4 tsp
- 1/4 tsp
-
-
ground allspice
- 1/4 tsp
- 1/4 tsp
-
-
ground coriander
- 1/4 tsp
- 1/4 tsp
-
-
fresh sweet peas
- 1 lbs
- 454 g
-
-
lemon (juiced)
- 2
- 2
-
-
low sodium vegetable broth
- 1/2 cup
- 1/2 cup
-
-
salt
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- to taste
- to taste
-
-
olive oil
- 1 tsp
- 1 tsp
-
-
salmon fillet (cut into 4 equal pieces)
- 1 lbs
- 454 g
-
-
lemon (quartered)
- 1
- 1
-
Recommended for You
-
Pan-Seared Scallops with Vegetable Ribbons
15 min20 min5 -
Mediterranean Steak with Minted Couscous
10 min15 min4 -
Citrus Macadamia Alaska Pollock Lettuce Wraps
10 min6 min4
Directions
-
Preheat the oven to 425
-
Combine the peas, the juice of 1 lemon, the vegetable stock, salt, and pepper in a blender. Puree until smooth.
-
Grease a baking dish with the olive oil. Place the salmon in the dish and turn to coat with the oil. Sprinkle each piece with the seasoning mix and the remaining juice of 1 lemon. Bake for 15 to 20 minutes, or until the salmon is cooked through.
-
Pour the puree on a serving platter. Place the salmon on top. Garnish with lemon wedges.