Now that I’ve finally got over my childhood aversion to peas (after many false starts!), there have been a lot of pea-based abundance bowls in our house.
While my Irishman loves an olive & goats cheese version, my favourite is this little combo of salmon, mint and feta.
Love how a bag of frozen peas becomes dinner in only a few minutes… Who needs pasta?!
Hot smoked salmon keeps in the fridge for months so without the mint this is a fab little pantry recipe to have up your sleeve. Canned salmon will also work. As will other smoked fish. Chilli tuna in a can. Or even freshly pan fried salmon or white fish.
So many options!
WINE MATCH: A nice crisp Riesling or Pinot Gris.
Variations & Substitutions
vegetarian - replace salmon with poached eggs, smoked tofu or smoked / roast almonds.
different protein - try different fish or some poached chicken or crispy bacon or cooked chorizo.
more substantial (carb lovers) - toss in cooked pasta or serve with crusty bread. Steamed potatoes will keep the Irish contingent happy.
more substantial (low carb) - more salmon, more feta or toss in some roasted almonds or other nuts.
dairy-free - replace feta with toasted sliced almonds or croutons.
moroccan vibe - toss in a tablespoon of finely chopped preserved lemon.
different herbs - parsley, basil or coriander (cilantro) will all take it in a different direction.
You can if you like. Just make as per the recipe but keep the mint separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little more butter and toss in the mint.