Organic Salmon and fresh petits pois in a pot
Petits pois. Peas. The fresh kind.
I am totally crazy about them.
First: I love popping them out of their pod. There is something super therapeutic about that (no no I have not completely lost the plot. Yet).
Second: they have this super crunchy inside, when added at the end of a dish (so they don’t overcook). I love super crunchy texture in my food. It’s like little green bubbles of bursting taste in your mouth. Really, it is.
This is a super easy casserole to make, just make sure you get the freshest ingredients you can as it makes a huge difference to the taste and firmness of what you cook.
I get my salmon and vegetables at the market, try and see if you have one near you or your work or, even if you have a local producer!
Ingredients (serves 3/4)
4 slices of wild/organic salmon
At least 20 pea pods (should produce at least 50 peas)
7 organic large size carrots
2 table spoons Fish stock
Salt and Pepper to taste
What to do with it all?
Easy pea – sy (haha)
Heat a litre of water until it is warm but NOT boiling, add the fish stock, salt and pepper. Peal and slice the carrots and onions into fine slices and add to the pot. Open the pea pods and put your lovely little peas into a bowl. Rince and put into the pot.
Cook for about 20 mn with a lid on the pot or until vegetables are al dente (crunchy). Then add the salmon.
This is where you choose, you can cook the salmon with the inside still raw (like I have it here) or thoroughly cook it through. In either case, you just need to keep checking until it reaches the point you want it to.
Serve with fresh coriander and some of the broth from the pot.
Healthy, delicious and winter warming! xoxoxoxo