CookEat Recipe
Black-Eyed Peas and Salmon with Yogurt
Roasted black-eyed peas and salmon are folded through yogurt with cheddar, Dijon mustard and cider. Serve warm with crisp baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Use canned black-eyed peas, weighed after draining and rinsing. Toss with 1 tablespoon olive oil in a roasting dish and roast for 10 minutes.
Step 2
Use raw boneless salmon fillets. Brush with the remaining tablespoon oil and place in a separate ovenproof dish. Roast for about 12–18 minutes until a clean thermometer reads 70°C in the thickest part. Flake and check for bones.
Step 3
Cut the baguette into small slices and toast on a tray at 200°C for 5–8 minutes until crisp. Grate the cheddar and stir the Dijon mustard and cider into the yogurt.
Step 4
Let the salmon and peas stand for 3 minutes off the heat. Fold through the mustard yogurt with the cheddar, keeping some flakes intact. Divide among eight small plates and serve with the baguette toasts.
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