Martine Berger
CSMS Magazine
Living in the age of universal confinement, a healthy and tasty cuisine CAN make the day! So, today, I have a wonderful dish for my CSMS Magazine’s fans. To make the old thymy salmon with lemony mashed peas, you must have the adroitness that brings awe to the heart and mind. The recipe is as follow:
Active: 20 min Total: 20 min
1pound peas, fresh or frozen
¼ cup crème fraiche or sour cream
½ teaspoon lemon zest
3 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 ¼ pounds skin-on salmon, cut into 4 pieces
2 teaspoons Old Bay seasoning
1 tablespoons fresh thyme leaves
Lemon wedges for servings
Bring a medium saucepan of water to a boil over high heat. Add peas and cook until tender, about 5 minutes. Reserve 1/4 cup of the water, then drain. Combine the peas, the reserved water, sour cream, lemon zest, lemon juice, salt and pepper in a food processor. Pulse until roughly chopped. Spread onto a serving platter.
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Sprinkle salmon with Old Bay and add to the pan, skin-side up. Cook, flipping once, until it is browned and flakes with a fork, 6 to 7 minutes total.
Arrange the salmon on top of the peas. Add butter and thyme to the pan. Cook, stirring, until the butter is brown and fragrant, about 30 seconds. Drizzle over the salmon. Serve with lemon wedges, if desired.
Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com
Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.
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