Wednesday, March 25, 2015

Seared Salmon on Mushy Peas


It's bad enough that peas are hated by so many, but to call them "mushy peas"?
Now your kids are really going to hate them.

I love peas, always did. Why all the hate?

Here we are making a pea mash, or pea puree, and as the English like to say "mushy peas".

This is the perfect spring dinner w/ some perfectly seared salmon, which I learned how to do on Serious Eats.
Works perfectly every time.

Let's show the peas some love.

Seared Salmon on Mushy Peas:

2 pieces of salmon with skin (about 1/2 lb. per person)
kosher salt & pepper

15 oz. bag of frozen peas
1 large garlic clove grated on a zester
kosher salt & pepper
1 tbsp milk
2 tbsp butter
lemon zest

Steam the peas with the grated garlic. Add the hot peas to a food processor and add in the milk, salt, pepper and butter (the butter will melt because the peas are still hot).

Puree this mixture until you have a nice pesto puree consistency. Keep warm while making the salmon.


Season the salmon pieces liberally with kosher salt & pepper. Make sure the salmon is completely dry (don't rinse it or it will stick to the pan).

I use an All-Clad stainless steel skillet to sear the salmon.
Coat the bottom of the pan w/ vegetable oil or canola oil on high heat until shimmering.

Add in the salmon fillets, skin side down and immediately turn the heat down to medium-low.
I use a splatter screen cause I hate the mess all over my stove.


Cook exactly 6 minutes without disturbing. Flip the fish over with a thin fish spatula and cook on the flesh side for an additional 2 minutes

Carefully remove the fish and serve in shallow bowls over the mushy peas and sprinkle w/ fresh lemon zest.


So delicious and healthy.

Enjoy!

6 comments:

Anonymous said...

Again you hit my sweet spot - I adore the simplicity, healthiness & straightforward flavors of this dish.

Mushy peas - could you get any more British?

Makes me think of Laurie Colwin's essay on *Nursery Foods*.

She was an enormous fan of all things English and English food before anybody else. Before it almost made sense!

I miss her. Just imagine how wonderful it would be to have her take, her opinion, on all that has happened in the world of food since her death in 1992.

Imagine - Laurie and emails, food blogging, quinoa!

Proud Italian Cook said...

I love mushy peas and I always tend to eat them spread on ricotta on top of crusty bread, I need to warm them up next time!

SEMS Library Lady said...

I've had mushy peas and salmon twice in the last 5 days I've been in Ireland. It will be great to have your recipe waiting for me when I get home!

Anonymous said...

anon above said it all. Loved Laurie Colwin's writing, and miss her, too.
Will try this recipe. Thanks

kimberly torpey said...

I too love peas and always have. Cant wait to try this as it sounds soooo good.

Barb P. said...

Made this last night....easy and fantastic!