Salmon, Pea & Feta Bowls

Salmon, Pea & Feta Bowls

Salmon, Pea & Feta Bowls

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!

Course Dinner
Cuisine modern
Total Time 15 minutes
Servings 2 people

Ingredients

  • 4-6 tablespoons butter
  • 500 g (1lb) frozen peas
  • small bunch mint leaves picked
  • 300 g (10oz) hot smoked salmon, flaked
  • 100 g (3.5oz) feta, crumbled

Instructions

  1. Place butter in a medium saucepan over a medium high heat. Add frozen peas and cook, covered for a minute or so. Stir and cook for another minute or until peas are defrosted and hot.
  2. Remove from the heat and toss in mint, salmon (with or without the skin) and feta. Serve in deep bowls with salt at the table but you probably won’t need it with the butter, feta and salmon.

Recipe Video

Recipe Notes

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.

Prepare Ahead

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.