How do you make pea purée?

To make pea purée, all you need to do is give peas a brief simmer in a small amount of liquid, such as broth or water, until tender. Then blend them with seasonings until thick and smooth. If needed, add more liquid to help blend.

What is a good seasoning for peas?

Good seasonings for peas are mint or lemon. They can be used together or on their own. Both ingredients add a bright note that helps make the peas taste extra fresh. A little butter will also add creaminess and some salt will enhance the overall flavor of the vegetable.

Do peas go with salmon?

Peas pair beautifully with salmon. The bright, fresh, earthy flavor of peas helps to balance the rich and somewhat fatty nature of salmon.

What does pea purée go with?

Pea purée is a versatile side dish that can be paired with a variety of protein dishes from seafood to chicken to pork. Adjust the herbs to compliment the main item.

Salmon with Pea Purée

Description

Salmon with Pea Purée is a fresh spring meal featuring mustard oat-crusted salmon served over a smooth minty pea purée. Roasted potatoes round out the plate for a vibrant and satisfying dinner that's easy enough for a weeknight.

Ingredients

Units Scale

4 salmon fillets (about 6 ounces each)
1 1/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 pound Yukon Gold or red potatoes
2 tablespoons olive oil
2 tablespoons dijon mustard
1 tablespoon maple syrup
1 egg
3/4 cup rolled oats
1 tablespoon cornstarch
1 lemon, half zest and juiced, the other half sliced
1 tablespoon unsalted butter
3 cups fresh or frozen peas
1/2 cup vegetable broth or water
about 8-10 fresh mint leaves, chopped

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Instructions

Roast the potatoes. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Thinly slice the potatoes (about 1/4 inch) and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread them out on one side of the baking sheet. Roast for 10 minutes before adding the salmon.
Prepare the salmon coating. In a small bowl, whisk together dijon mustard, maple syrup, and egg. In a shallow dish, mix oats, cornstarch, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Coat and bake salmon. Liberally brush the top of each fillet with the mustard mixture, then press the oat mixture onto the salmon. Place the salmon fillets skin-side down on the same baking sheet as the potatoes (after the potatoes have baked for 10 minutes). Drizzle the remaining 1 tablespoon of olive oil over the coated salmon. Continue roasting everything for 12–14 minutes. Then switch to broil for 2–3 minutes and place the baking sheet on a top rack to crisp up the oat crust.
Make the Pea Purée. While the salmon and potatoes cook, melt the butter in a saucepan over medium heat. Add the peas, the remaining ¼ teaspoon salt, and the broth. Simmer for 4-5 minutes or until the peas are tender. Remove from heat and blend with the mint and lemon juice until smooth. Adjust the consistency with more broth if needed.
Plate and serve. Spoon a generous amount of pea purée onto each plate. Place a mustard oat-crusted salmon fillet on top. Arrange roasted potatoes on the side. Serve with lemon slices.

Notes

Frozen peas may make the purée a little thicker. Add liquid as needed to smooth it out.

Slice the potatoes as thin as possible so they'll crisp up in the oven.

Popping the baking sheet under the broiler will help brown the potatoes and salmon. But if they're already browned to your liking after baking, feel free to skip this step.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Seafood
Method: Roasting
Cuisine: American