Print This Recipe

Print
Crushed Peas with Poached Salmon

Crushed Peas with Poached Salmon

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

Martha Stewart Living, May 2012 http://www.marthastewart.com/899273/crushed-peas-poached-salmon
0
Rated
(0)
  • Yield Serves 4

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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.