Stir fry of green peas with grilled salmon

An unusual Indian recipe, subtly spiced and healthy to boot – you could try it with chicken instead of salmon

  • Takes 20-30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 452
  • fat 30g
  • saturates 10g
  • carbs 9g
  • sugars 1g
  • fibre 5g
  • protein 36g
  • salt 0.2g


  • 3 tbsp sunflower oil
  • ¼ tsp cumin seeds
  • 300g frozen peas
  • a pinch of sugar
  • 3 tbsp desiccated coconut
  • 4 salmon fillets, each about 175g/6oz
  • 5 tbsp natural yogurt
  • minted and buttered new potatoes, to serve


  1. Cook the peas. Heat 2 tbsp oil in a wok and add the cumin seeds. As they darken, stir in the peas. Add a little water, the sugar and a pinch of salt and cook without a lid until the peas are soft. Remove from the heat and stir in the coconut.

  2. Now for the salmon. Heat a griddle pan over a high heat. Season the fish on both sides and brush with the remaining oil. Griddle or fry for 3-4 minutes on each side until cooked.

  3. Finish the dish. Stir the yogurt into the warm peas and season to taste. Serve with the salmon and new potatoes.

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