Asian Inspired Salmon With Ginger Mint Pea Puree

Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Asian Inspired Salmon With Ginger Mint Pea Puree. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Asian Inspired Salmon With Ginger Mint Pea Puree is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Asian Inspired Salmon With Ginger Mint Pea Puree using 10 ingredients and 4 steps. Here is how you cook that.

This salmon dinner is gluten-free, dairy-free, squeaky clean and delicious. Do not skip the puree... the flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice. #nikicuisine

Recipe inspiration: Physical Kitchness

Ingredients and spices that need to be Take to make Asian Inspired Salmon With Ginger Mint Pea Puree:

1. 2 salmon fillets
2. 1/2 teaspoon sesame oil
3. 1/2 cup coconut aminos
4. 1 teaspoon grated ginger
5. 1 1/2 cup frozen peas
6. 2-3 tablespoons olive oil
7. 2 1/2 teaspoons diced fresh mint
8. 1 " knob (or about 1 1/2 teaspoons) minced ginger
9. 1/2 teaspoon salt
10. Toasted sesame seeds to garnish

Instructions to make to make Asian Inspired Salmon With Ginger Mint Pea Puree

1. Marinate the salmon fillets in the coconut aminos (you could substitute for soy sauce or tamari), sesame oil and grated ginger. For best results, marinate overnight to let the salmon soak up all the flavor. Tip – freeze the knob of ginger beforehand for easy grating.
2. When ready to cook, preheat the oven to 415 degrees. Place each salmon fillet in the middle of a sheet of parchment paper or aluminum foil. Lift both sides of the parchment paper to meet at the top and gently fold a few times until it’s sealed. Then do the same for the sides, folding until there is no more excess paper to fold. Press tightly on the folds to ‘seal’ the fish but no need to secure them.
   Place into the oven and let cook 12-15 minutes
3. While the fish is cooking, pour 1 1/2 cup frozen peas in a small pan on the stove top. Warm the peas over medium high heat and add olive oil, the diced ginger, and mint. Once the pea mixture is warmed and combined, pour into a food processor, add the salt, and pulse until a thick puree forms. You may need to add a touch more olive oil or even water to thin it out if too thick.
4. Spoon the pea puree on a plate and top with the cooked salmon. Top the salmon with toasted sesame seeds to garnish.

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