Pan-fried salmon with roasted Jersey Royals and wasabi pea soup by Timothy Dela Cruz

This recipe was created by Timothy Dela Cruz, former head chef at Jason Atherton’s Pig & Palm in Cebu in the Philippines and Masterchef: The Professionals contestant. Tim is now head chef at Odos restaurant on Barnet High Street.

Serves 3-4 people

Pan-fried salmon

  1. Take the salmon out of the fridge for at least 30 minutes prior to cooking, and season just one side of the fish.
  2. Pan fry on a medium heat for 6-8 minutes depending on the size of the fish, making sure it is skin side down for 5 of the 6 minutes.


Roasted Jersey Royal potatoes

400g Jersey Royals (boiled in highly salted water, garlic and thyme)

3 cloves finely chopped garlic

15g finely chopped ginger root

1 shallot finely chopped

1 Thai red chilli finely chopped

1/2 handful coriander chopped

1/2 tbsp sesame oil

Salt and pepper to taste (fish sauce will work too)


  1. After boiling the potatoes, drain and transfer to a hot tray with oil.
  2. Roast the potatoes in the oven at 180C for 7-10 minutes, just enough for the skin to be a bit crispy.
  3. While the potatoes are roasting in a medium pan, sauté shallots, garlic and ginger until golden brown, then add the chillies. Season with salt and pepper.
  4. Once the potatoes are roasted mix them in the pan with the sauté veg and season again.
  5. Remove from the heat, add the coriander, and finish with sesame oil.

Wasabi and pea soup

500g frozen peas

2 shallots

3 garlic cloves

1 lemon grass

20g wasabi paste

250ml veg stock

20ml double cream

1/4 bunch chopped parsley

1 tbsp unsalted butter

1 juice of lime

Salt and pepper to taste

Rape seed oil for cooking


  1. In a medium-sized pan, sauté shallots, garlic and lemongrass, then season.
  2. Add the frozen peas, sauté for about 3 minutes, and season again.
  3. Add the wasabi and sauté for about 2 minutes.
  4. Add the stock, bring to boil then after boiling season again with salt and add the cream, butter and parsley.
  5. Using a hand blender, blend the mixture until smooth.
  6. Using a fine strainer, try to get rid of much of the bits as you can.
  7. Add the lime juice.
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