7 hours ago
Monday, October 24, 2016
I would say the most popular recipe on my blog is Roasted Cod w/ Peas from 2011.
People always say to me "Stacey, I made your cod w/ peas last night".
That's nice, good for you!
Recently, my long time readers/friends in town (Deirdre & Emi) stopped me on the street and said "Stacey, I made your cod w/ peas last night, but with salmon".
Hmmmm, now I'm intrigued.
Since my friend Stephanie brought me back an 18 lb. wild salmon from Pike's Market (I have nice friends), I knew what I had to do.
Do it the same way you would the cod recipe, but substitute salmon. Halibut would also be great here.
Make sure your peas are frozen, that is the whole idea here.
I liked this just as much the original recipe, if not more.
2 pieces of salmon (about 6 oz. each), skin removed
16 oz. bag of frozen peas
6 scallions, (green onions), sliced thin
2 tbsp fresh thyme leaves
kosher salt & pepper
1 cup of panko (Japanese) breadcrumbs
2 cloves garlic, minced
Start by banging the bag of frozen peas on the counter to break them up.
In a bowl, mix the frozen peas w/ the scallions, fresh thyme leaves, salt & pepper.
Drizzle w/ about 3 tbsp of olive oil. Mix together and lay out on a rimmed baking sheet lined with foil.
Using the same bowl you just mixed the peas in, pour the panko crumbs and garlic in the bowl and mix with 3 more tablespoons of olive oil.
Place the fish on top of the frozen peas. Season the fish with some kosher salt & pepper.
Pat the panko garlic crumbs on top of the fish, pressing down to adhere to the salmon.
Roast in a preheated 475F oven for 12-14 minutes.
This is even better than the original recipe.
You can thank me later.