Salmon Kebabs with Mushy Peas and Chunky Chips

Growing up in the UK mushy peas have always been a traditional accompaniment to fish and chips.  This is my modern take on a timeless classic. 

You will need:

(serves 2)
  • 2 salmon fillets
  • 1 medium sweet potato
  • 1 bowl frozen peas
  • 1 bunch mint
  • 1 lemon
  • 2 tsp smoked paprika
  • wooden skewers

Dressing for fish:

  • 2 tbs olive oil
  • 1 + 1/2 tbs white wine vinegar
  • 1 garlic clove crushed
  • small bunch of mint, chopped
  • 1 tsp honey
  • 1 tsp dijon mustard

Simple steps:

  • Preheat the oven to 200°C.  Slice the sweet potato into chunky chips, lay onto an oven tray then drizzle with a little olive oil and sprinkle paprika over the chips then season with salt and pepper.
  • To make salmon kebabs cut the fish into small pieces and push onto a wooden skewer.  You should be able to fit 4-5 pieces onto each wooden skewer.
  • Boil the peas in a pan of boiling water for 3 minutes.  Once cooked drain the peas and add to a metal mixing bowl.  Add a small handful of chopped mint leaves to the peas, a little salt and pepper and a drizzle of olive oil.  Using a stick blender pulse the peas for a few seconds until they start to break up.  If you don’t have a stick blender then use a potato masher.
  • Heat a non stick pan with a little olive oil then season the salmon kebabs.  Pan fry for 2 minutes on each side.  Once cooked, squeeze a little lemon juice over the fish and leave to rest.
  • To make the dressing, add all ingredients to a jar, screw the lid on and give it a good shake.

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