Fresh peas are one of my favourite veggies and they are in season now. I grow them for my granddaughter who’s commonly visiting by the end of June. We both like to pick and eat them right off the vines. Problem is, this year I must have planted them too early because mine are almost finished and there will likely not be any left when she comes, sigh.
Never overcook peas; 2-3 minutes with the least amount of water is sufficient. If steaming, 1-2 minutes, and don’t add salt, as they’ll toughen up. A pinch of sugar will bring out their sweetness. Peas are great served with baked or grilled salmon and salmon is also in season right now.
Today I have two very nice salmon recipes for you to try; one id baked and the second grilled. Enjoy.
Alaska Salmon with Pecan Crunch Coating
3 Tbsp. Dijon mustard
3 Tbsp. butter, melted
5 teaspoons honey
1/2 cup fresh bread crumbs
1/2 cup finely chopped pecans
3 teaspoons chopped fresh parsley
6 (4 oz.) salmon fillets
Salt and pepper to taste
6 lemon wedges
Preheat the oven to 400 degrees F.
In a small bowl, mix together the mustard, butter and honey.
In another bowl, mix together the bread crumbs, pecans and parsley.
Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.
Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve garnished with lemon wedges.
Heather’s
Grilled Salmon
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
2 tsp. lemon pepper
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried parsley
1/2 tsp. garlic powder
4 (6 oz.) salmon fillets
Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley and garlic powder in a bowl, and pour into a resealable plastic bag.
Add the salmon fillets, coat with the marinade, squeeze out excess air and seal the bag. Marinate in refrigerator at least 1 hour, turning occasionally.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side. Delicious!
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.
