A light summer dinner - i took inspiration from Matthew Evans' recipe in the Sydney Morning Herald for summer peas and tomatoes, did some extra fiddling and came up with this. Summer peas are smaller and sweeter than at any other time of the year - they balance nicely against the oily fish and the acidic tomato.
Heat 1 tablespoon oil in on a low heat, and cook the garlic for about 5 minutes, making sure that it doesn't brown.
Deseed the tomatoes and chop into dice.
Toss in the tomatoes, add salt and pepper, and allow to cook for another 2 minutes.
Chop the mushrooms, add to the tomato/garlic mixture. Turn heat off and put lid on the pan.
Bring a saucepan of salted water to the boil with the bay leaves; add peas and cook for 2 minutes or until cooked through.
Cook until the peas are tender, probably just a couple of minutes.
Drain and discard the bay leaves.
Add peas into the tomato pan, and reheat to break the tomato down some more and thicken the ragu.
Heat a barbecue or grill pan until extremely hot. Rub remaining olive oil and extra salt on skin-side of salmon, and place on hot grill, not moving until the skin is extremely crisp and the heat has risen in the fish (about 4-6 minutes, depending on how hot you can get the barbecue).
Turn fish carefully, and cook on other side for 2 minutes. Transfer to a warm oven and allow to sit for another 5 minutes - or more if you don't want the fish rare in the middle.
Serve the fish on top of the ragu, with an optional squeeze of lemon if you like.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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