Rating: 4 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 7

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.

Judy Lockhart
Recipe by Cooking Light November 2005

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 salmon fillet and about 1/2 cup mashed peas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

393 calories; calories from fat 46%; fat 19.9g; saturated fat 4.4g; mono fat 7g; poly fat 6.9g; protein 38g; carbohydrates 13.8g; fiber 3.5g; cholesterol 103mg; iron 2.2mg; sodium 482mg; calcium 54mg.
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