Peas peas the magical fruit….no? Oh wait, that’s not how it goes. Good thing because that song has a really negative connotation that totally doesn’t work for this delicious dish! Peas may be that childhood food that gives you the heebie-jeebies, but I promise peas will take on a whole new meaning of flavor in this Asian inspired salmon with ginger mint pea puree.
I can FINALLY start eating salmon again. The first half of my pregnancy totally turned me off to my once beloved salmon dinners. It was tragic, but tragedy doesn’t last forever because this salmon-lovin’ momma is BACK for some serious salmon-chowing vengeance! No food is safe from my wrath anymore. This prego chick in HANGRY.
But what’s salmon without a killer marinate? B-ORING. I guess I could eat plain salmon and not dislike it, but that’s like wearing really uncomfortable bra or having a cupcake without the frosting. I know you get it (what women doesn’t know bras and cupcakes)? I rest my case.
So in an effort to pump up the flavor for plain ‘ol salmon filets, I combined coconut aminos (you could use soy sauce), toasted sesame oil, and grated ginger to make these fishies bursting with some major flavor. And don’t forget, the longer they marinade, the BETTER that flavor will be. So plan ahead my salmon-loving friends.
Whatever biases you may have against peas, do not skip this puree. I know it may look like baby food or a face mask at the spa but trust me, it’s so yums. The flavor of sweet peas combined with a kick of ginger and coolness of mint is perfect for fish, or any protein of choice.
This fancy shmancy dinner is gluten-free, dairy-free, squeaky clean, and delicious. Any other adjectives I’ve missed? PS you can have this prepped, cooked, and plated in under 20 minutes. TWENTY MINUTES! This Asian inspired salmon with ginger mint pea puree doesn’t get better than that.
To start, marinate the salmon filets in coconut aminos (or you could sub for soy sauce or tamari), toasted sesame oil, and grated ginger. For best results, I marinate it overnight to let the salmon soak up all the flavor. *Tip – freeze the knob of ginger beforehand for easy grating!
Once ready to cook, preheat the oven to 415 degrees and place each salmon filet in the middle of a sheet of parchment paper. 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. This folding technique will steam the fish as it’s cooking and lock in the flavor. Place into the oven and let cook 12-15 minutes.
As the fish is cooking, pour 1 1/2 cup frozen peas in a small pot on the stovetop. 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.
Spoon the pea puree on a plate and top with the cooked salmon. Add toasted sesame seeds and serve to impress!
Asian Inspired Salmon with Ginger Mint Pea Puree
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 1x
Ingredients
- 2 salmon filets
- 1/2 teaspoon sesame oil
- 1/2 cup coconut aminos
- 1 teaspoon grated ginger
- 1 1/2 cup frozen peas
- 2–3 tablespoons olive oil
- 2 1/2 teaspoons diced fresh mint
- 1” knob (or about 1 1/2 teaspoons) minced ginger
- 1/2 teaspoons salt
- Toasted sesame seeds to garnish
Instructions
- Marinate the salmon filets in coconut aminos (you could sub 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
- When ready to cook, preheat the oven to 415 degrees
- Place each salmon filet in the middle of a sheet of parchment paper. 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
- As the fish is cooking, pour 1 1/2 cup frozen peas in a small pot on the stovetop
- 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.
- Spoon the pea puree on a plate and top with the cooked salmon
- Top the salmon with toasted sesame seeds to garnish
Yay for bringing salmon back!!! I wouldn’t mind eating only salmon for dinner for the rest of my life 😉 It’s just too damn good!
I KNOW!! That’s why it was SO sad when the thought of it made me want to hurl. SO glad I’m over that now. Salmon should be everyone’s BFF!
yay i would be sad if i was turned off to salmon! This looks so good–glad youre back to eating it in all of it’s delicious glory!
Delicious glory is RIGHT! I’m glad too Heather. I hope you love this dinner as much as I do!
This looks delicious! I completely agree about the marinating thing and a cupcake without frosting? That’d be just sad! 🙂
Cara, I can’t even think about a cupcake without frosting. It puts me in a BAD mood! 😉
This sounds amazing I love Salmon, I’m not a big fan of peas but I’d give this a try for sure.
Maybe you’ll be converted? 😉 If anything, the salmon is great so you could always just make that with whatever side you like!
Parchment paper salmon is SO SO GOOD!! And ginger flavored anything is a-okay in my book 🙂 YUM.
Totally agreed! I make a lime tilapia in parchment too. I love how it just seals all that flavor! Thanks Jess!
I love salmon and I really love anything with sesame oil! I am pinning this for later! 🙂
Thanks for the pin love Lauren! Toasted sesame oil gives any dish such complex flavor! I love it too.
ooo that marinade sounds really good! i have a couple pieces of salmon in my freezer which i plan to pull out and try this recipe with!! the green of the peas is gorgeous, love that color. so glad you can eat your fav fish again
ME TOO! It was dicey there for awhile, which put me into a major fish depression. But it’s all good in the hood now. Aren’t the peas awesome? That color just makes me happy. Hope you enjoy this my friend!
What an interesting combo. I have to admit I hate seafood and peas, so this one wouldn’t be for me, but I know several people that would love this. I’ll have to share this with them!
To each is own! Thanks Rachel – appreciate the shares!
This looks so good. I might try something different for the peas (Paleo). Also, I always cook salmon at 375. Do you do 415 because it cooks more slowly in parchment? Thanks.
I totally thought about a paleo version for this – but I can’t help my love of peas! As for your salmon question…I wish I had some fancy, chef-like answer. But I’ve always just cooked it at high temps for a short span of time and it just, works! Have you lost faith in my culinary skills after that answer? 😉 hehehe
This looks amazing! I love how you used parchment paper, I’ve never tried that method before!
Oh it’s a solid method you must try! I use it for a variety of fish dinners. Thanks Emily!
Yum! I love salmon, and those peas look really pretty. I’m not the biggest pea fan, but you have me convince to try these.
Give ’em another chance Shann 😉
I love salmon! I try making it every week, love Asian flavors too. I have to try the mint peas puree, looks delicious. I’m a foodie I will try anything once!
Thanks Ros! It’s such a great and easy peasy meal (no pun intended) 😉
I’ve been wanting to try a new salmon recipe – this looks great!
I hope you give this one a whirl Chloe. Thanks for stopping by!
Great marinade, presence of fresh mint definitely adds individuality 🙂
Thanks Klauss! I love adding mint to pretty much anything!
Yum! I love finding new salmon recipes!
Gotcha covered Heather! 😉
My husband and I both love salmon so this recipe is perfect for us! I love the inclusion of ginger and mint – yum!
We do too. Hence why it was such a bummer when I couldn’t stomach it during the first half of my pregnancy!! Phew, glad it only lasted awhile. Thanks Cassandra!
Oh my goodness! I love salmon, and peas, and ginger and mint Haha! All of my favorites in 1 recipe.
Whoo hoo I NAILED IT for you! Happy dance!
We eat salmon once a week and I’m always looking for new ways to prepare it. This looks lovely and that pea puree sounds wonderful!
Salmon is absolutely a staple in our house too. I love the wild Alaskan salmon from Costco. Enjoy Joanie!
Everything about this looks so good! Salmon is my favorite and I must say, I have never had pea puree but it sounds awesome! Love the mint in there.
You’re adventurous, so you’ll love it 😉 Thanks friend!
Yum! Sounds like it has a great flavor! Thanks for sharing! #SmallVictories
It certainly does! Thanks Danita!