Prep time:
Cooking time: 22 minutes
Total time:
Serves: 2
2 Skinless Salmon Fillets
150ml Water
3tbsp Extra Virgin Olive Oil
200g Frozen Peas
6tbsp Sliced Basil
1tbsp Honey
1tbsp White or Red Wine Vinegar
1tsp Tomato Puree
8 Sunblush Tomatoes
2tbsp Pine Nuts
Salt and Cayenne Pepper
Alex Mackay is a cook, a teacher, a writer, a Provencal food expert, a cooking with kids enthusiast and a regular on Cookery Television. Alex’s Cookery School in Provence was put in the world top ten by the Sunday Times and Conde Nest Traveler. He lives in Oxfordshire with his wife Jess and sons Jake and James. Everybody Everyday, his latest book from which these recipes are taken, is published by Bloomsbury at £20.
Cook extra: Make extra portion(s) of the whole recipe. Flake the salmon and combine with the mushy peas and sunblush tomato ketchup (without the oil) for a wrap or sandwich. For a creamy touch, add a little mayonnaise, yoghurt, soured cream or crème fraîche. Or, to make a salad, flake the salmon and mix it with the peas, some warm simmered potatoes, the sunblush tomato ketchup and mayonnaise.
- words: Alex Mackay
- pictures: Peter Knab
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