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Crushed Peas with Poached Salmon

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

  • servings: 4
Photography: VICTORIA PEARSON

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Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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. Step 4

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

Source
Martha Stewart Living, May 2012

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Reviews (2)

  • 8 May, 2014

    This recipes is tasty and filling

  • 30 Sep, 2012

    Can anyone please let me know what you do with the leeks once the salmon is cooked?