Serves: 4
INGREDIENTS
4 x 180 gram pieces of salmon, skin off
olive oil
sea salt and freshly ground pepper
Salsa
1½ cups frozen peas
½ cup flat-leaf parsley
½ cup basil
3 anchovy fillets
1 clove garlic, crushed
1 tablespoon capers
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon cold water
Crushed potatoes
600 grams floury potatoes, such as Agria
olive oil
METHOD
Salsa: Cook the peas in boiling salted water until just tender. Drain and refresh under cold water and drain again. Place in a bowl and set aside.
Put all the remaining ingredients into a food processor and process to a fine paste. Pour half the salsa over the peas and combine, reserving the rest.
Potatoes: Cook the potatoes in boiling salted water until tender. Drain and tip back into the saucepan. Place back over a low heat to drive off excess moisture then lightly crush with a fork. Stir in a little olive oil and season. Keep warm.
Salmon: Brush both sides of the salmon with oil and season. Heat a sauté pan and cook the salmon until done to your liking.
To serve: Divide the potatoes between plates and spoon over the pea salsa. Top with the salmon and drizzle over the remaining sauce.
Cook’s Tip: Cooked edamame (soy) beans or broad beans (peeled) can be used in place of the peas.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.