Need to try mashed peas again. Kept thinking baby food while eating it.overall pretty yummy.
Seared Salmon on Herbed Mashed Peas
Give mashed potatoes a break by serving salmon on a bed of brightly seasoned pureed peas. You may need to thin the pea mixture; add one tablespoon of water at a time until you achieve the desired consistency.
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- Calories: 393
- Calories from fat: 46%
- Fat: 19.9g
- Saturated fat: 4.4g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 6.9g
- Protein: 38g
- Carbohydrate: 13.8g
- Fiber: 3.5g
- Cholesterol: 103mg
- Iron: 2.2mg
- Sodium: 482mg
- Calcium: 54mg
- 1 teaspoon butter
- 1 cup thinly sliced leek
- 1/4 cup water
- 1 (10-ounce) package frozen green peas, thawed
- 1 tablespoon chopped fresh basil
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh tarragon
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 4 (6-ounce) salmon fillets
- Cooking spray
- Lemon wedges (optional)
- Heat butter in a medium nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring occasionally. Add water and peas; cook 5 minutes or until peas are tender.
- Place pea mixture in a food processor. Add basil, juice, and tarragon; process until smooth, adding more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.
- Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon, skin side down, and cook for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness. Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.
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