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

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

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

Reviews (3)

6 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
04/01/2015
So good!
Rating: Unrated
05/08/2014
This recipes is tasty and filling
Rating: Unrated
09/30/2012
Can anyone please let me know what you do with the leeks once the salmon is cooked?
Advertisement