Tuesday, February 01, 2011

Salmon, Peas, and Punxsutawney Phil

I'm getting tired of the heavy roasts and braises of Winter. Spring is 6 weeks away and despite all the snow and ice we're getting this year, I felt like making this salmon and pea dish. I think salmon and peas are pretty much a Spring classic. And just this morning Punxsutawney Phil has confirmed my early Spring thoughts, by predicting an early Spring.

This salmon dish has three parts;first I made a stirfry of pea tendrils and sugar snap peas, the roasted salmon sits on the stir fry, and a spoonful of sweet pea hummus tops the salmon, garnished with some crisped pita chips.

For the Stir Fry
2 cups pea tendrils, sliced into 1" pieces
2 cups of sugar snap peas, cut into 1" pieces
2 scallions, minced
1 clove of garlic, minced
2 tablespoons of grapeseed oil
1/2 teaspoon of ground cumin
1 tablespoon hoisin sauce
juice of 1 lemon
2 tablespoons of rice vinegar
1/4 cup sesame oil

Get the wok hot with the grape seed oil, add the cumin first to bloom the flavor, then add the scallion, garlic, sugarsnaps, and tendrils-two minutes at the most, you want the vegetables to retain some crunch.

Toss the stir fry with the hoisin sauce, lemon juice, vinegar, and sesame oil.

For The Salmon
Mix together equal parts of whole grain mustard and hot pepper jelly, I used a Habenero jelly.

Spread the mustard mixture evenly over the salmon, and roast in a preheated 400 degree oven for 12 to 15 minutes, depending on the thickness of your piece of fish.

For the Hummus
2 cups of baby frozen peas
2 cloves of garlic
juice of 1 or 2 lemons-depending on how tart you like your hummus
1/2 teaspoon ground cumin
1/4 cup of fruity green olive oil
Salt and pepper to taste

Put everything in the processor and puree together until smooth, scaping down the sides of the processor bowl as needed.

Taste for seasoning and adjust with more lemon, salt, cumin, pepper, or olive oil. If the hummus is too thick you can thin it with more juice, oil or a bit of water.

This is delicious served with pita bread cut into triangles and crisped in hot oil flavored with some ground cumin.

1 comment:

The Duo Dishes said...

Isn't it great to know that spring will be here before we know it? Honestly, Los Angeles has been very warm, so it's felt like spring for a few weeks now. But still! It's time for light dishes like this to come about.