|At a glance|
|Preparation time||15 minutes|
|Cooking time||15 minutes|
3 cups fresh or frozen green peas
1 large onion, chopped
1 3/4 cups Jalna Greek Yoghurt
4 salmon fillets, about 165g each
1 tablespoon olive oil
2 tablespoons chopped fresh parsley and chives
1 tablespoon chopped fresh mint
Cracked black pepper
- Microwave or gently boil peas and onions until tender. Mash and stir through 3/4 cup Jalna Yoghurt. Keep warm while cooking fish.
- Brush fish lightly with oil and char-grill or pan fry over moderately high heat until nearly cooked through. Serve on pea mash with a dollop of Jalna Yoghurt on top, sprinkled with herbs and pepper.