Bart's Recipes
Begin by preparing the ingredients. Clean the lemon, zest it and squeeze out the juice. Pluck the leaves from the sprigs of fresh mint. Rub the salmon fillets with some of the lemon juice, salt and pepper, and let it marinate briefly.
Bring two pans of water to the boil. Cook the quinoa in one pan according to package instructions and let it rest covered. Cook the frozen peas in the other pan until just tender in a couple of minutes. Meanwhile, heat a tablespoon of olive oil in a frying pan and cook the salmon fillets for six to eight minutes until crispy on the outside and light pink inside.
Drain the peas and place them in a bowl. Add the remaining tablespoon of olive oil, fresh mint leaves and lemon zest. Puree everything with an immersion blender or potato masher into a coarse puree. Season the pea puree further with extra salt, pepper and possibly a little more lemon juice.
Divide the warm pea-mint puree among the plates and place the cooked salmon fillets on top. Spoon the cooked quinoa alongside and serve immediately.
