Roasted sesame salmon and pea coulis with garden herbs

1. In a pan on medium heat, heat the olive oil and sauté ginger and garlic for 2 minutes. Remove half of the oil (without ginger or garlic) and allow to cool.
2. In the pan, add peas and 1/2 cup (125 ml) water. Cover, increase the heat to medium-high and bring to a boil. Cook for 5 minutes.
3. In the meantime, cut the salmon filet into 4 servings and baste with the olive oil removed from the pan. Season with salt and pepper. Sprinkle with sesame seeds.
4. Process peas in a food processor, strain through a cheesecloth to remove the skins. Keep warm while cooking the salmon.
5. Preheat the barbecue to medium and put the salmon filets skin side down on the grill. 
6. Cook for 8 to 12 minutes depending on the salmon’s thickness and desired doneness. Slide a spatula between the skin and the flesh of the fish to separate. 
7. Serve fish with the pea coulis, fresh herbs and a few drops of sesame oil.

Nutrition Facts (per serving) :

Calories: 435, 6

Protein: 47,5g

Fat: 21,0g

Carbohydrate: 11,7g

Fibres: 4,5g

Sodium: 357,2 mg

Photo: California mix