New This Month

Crushed Peas with Poached Salmon


This fresh update of English mushy peas gets its zesty zing from basil vinaigrette.

  • Servings: 4


Source: Martha Stewart Living, May 2012


  • 4 skinless salmon fillets (5 ounces each, about 1 inch thick)
  • 1 leek, halved and rinsed well
  • 1/2 teaspoon whole peppercorns, plus freshly ground pepper
  • Coarse salt
  • 2 tablespoons thinly sliced basil leaves, plus sprigs for garnish
  • 1 teaspoon finely grated lemon zest and 1/4 cup lemon juice (from 2 lemons)
  • 1/2 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • 2 cups shelled fresh garden peas (from 2 pounds in pods)
  • 1 tablespoon thinly sliced fresh mint leaves


  1. Place salmon in a pot, and add leek, peppercorns, 2 teaspoons salt, and 4 cups water. Bring to just under a boil, reduce heat, and cook at a bare simmer until salmon is just cooked through, 3 to 5 minutes. Remove from water, and cover with parchment to keep moist.

  2. Puree sliced basil and lemon zest in a food processor. Add sugar and lemon juice, and pulse to combine to make vinaigrette. With machine running, add oil and season with salt.

  3. Bring a medium pot of water to a boil. Add 1 tablespoon salt and the peas. Reduce heat, and vigorously simmer until tender and bright green, about 4 minutes. Drain, and transfer to a bowl. Add 2 tablespoons basil vinaigrette, and crush with a potato masher. Season with salt and pepper, then add mint.

  4. Divide peas among 4 plates, and top with salmon. Drizzle with more vinaigrette, and garnish with basil sprigs.

Reviews Add a comment

  • shehzilm
    1 APR, 2015
    So good!
  • martharules999
    8 MAY, 2014
    This recipes is tasty and filling
  • Benjamin Bjork
    30 SEP, 2012
    Can anyone please let me know what you do with the leeks once the salmon is cooked?