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Salmon with Kumara Mash & Minted Pea Gremolata



800g orange kumara, peeled, roughly chopped

40g butter, cubed

2 T extra virgin olive oil

1 shallot, finely chopped

2 garlic cloves, crushed

1 ½ C frozen peas

4 x 160g pinboned portions, skin on

1 t Opito Bay Toasted Fennel & Thyme sea salt

2 t finely grated lemon rind

1 T finely chopped fresh mint leaves

70g feta, crumbled

Mint leaves, to serve

Steamed green beans, to serve

Lemon wedges, to serve



  1. Place kumara in a large saucepan. Cover with cold water, bring to the boil then simmer uncovered, for 15 minutes or until tender. Drain and mash kumara, add butter and stir until melted. Season with salt and pepper. Cover to keep warm.
  2. Meanwhile, heat half the oil in a medium saucepan over medium heat. Add shallot and garlic and cook, stirring, for 2 minutes or until softened. Add peas and ¼ C water. Cook, stirring, for 5 minutes or until peas are soft and liquid has almost evaporated. Remove from heat. Using the back of a fork, crush peas until roughly mashed. Season with salt and pepper. Transfer to a bowl.
  3. Place salmon portions, skin-side up, on a large plate and drizzle with remaining oil. Sprinkle well with the Opito Bay salt and rub into skin. Heat a large non-stick frying pan over medium-high heat. Place salmon, skin-side down, in pan. Cook for 4 minutes or until skin is crisp. Turn salmon. Cook for a further 2 minutes or until just cooked through.
  4. Stir lemon rind, mint and feta into pea mixture. Divide kumara mash among serving plates. Top with salmon and pea gremolata. Serve with beans, lemon wedges and extra mint leaves.


Recipe adapted from

Serves 4.


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