I don’t know about you but I am beyond happy it’s Friday. It’s been a busy week at work and I’m excited to just relax a bit this weekend. On Friday I like to cook a nice meal if I have the time and I have wanted to make a mint pea puree forever. It turned out amazing!
I served it with salmon but any fish or meat would be delicious. On the side, I made lemon zest snap peas and cubed sweet potato cooked in a little ghee. I’m also excited to say that I have finally perfected pan-searing salmon. I think it turned out better tonight than it ever has. Want to know my secret?
I make sure to remove all excess moisture and then give the pieces of salmon a light dusting of arrowroot flour. You get a perfectly seared piece of salmon with no sticking. Arrowroot flour is so handy that I find myself using it for all sorts of things. It’s certainly a staple in my kitchen.
Also, if you have not tried zesting a lemon over your fish vs. using lemon juice I highly recommend it. Lemon zest gives you amazing flavor. I hope you all have something amazing planned for the weekend. Enjoy!
- 2 cups peas
- 1 clove garlic
- ½ tsp + 1 dash sea salt
- 20 mint leaves
- ¼ olive oil
- 1 Tbsp filtered water
- 1 small sweet potato
- 1 Tbsp + 2 tsp ghee
- 1 cup sugar snap peas
- 2 pieces salmon of desired size
- 1 lemon for zesting
- pea shoots for garnish
- To make the mint pea puree fill a pot with filtered water and pour in peas. Bring to a boil (will take about 3 min) and then remove from heat, cover and let sit another 2 min.
- Drain peas.
- In a blender add cooked peas, garlic, sea salt, mint leaves, olive oil, and filtered water.
- Blend on high until well mixed. You may need to scrape sides and lid and blend a few times.
- Set puree aside.
- Peel and cut the sweet potato in cubes.
- Melt 1 tsp ghee in a pan and add the sweet potato. Cook on high for 1-2 min and then on medium for an additional 5 min. Cover with a small lid and stir a few times during the 5 min. If the cubes still feel hard cook an additional 1-2 min.
- Set sweet potatoes aside.
- If needed cut ends off of sugar snap peas and add to the same pan with 1 tsp ghee. Cook on high for 2-3 minutes or until slightly blackened but still a bit crisp.
- Right before you remove the sugar snap peas from the pan zest ¼ of a lemon over the top.
- Set sugar snap peas aside.
- To cook salmon first ensure it is fully defrosted if using frozen and dab with a paper towel to remove as much moisture as you can.
- Sprinkle with a dash of sea salt and lightly coat with arrowroot flour.
- Melt 1 Tbsp ghee.
- Using the same skillet heat for about 30 seconds and pour in ghee. Lay salmon face down, skin side up.
- Cook for 4-5 min. Dust a bit more arrowroot powder on the skin side and carefully flip.
- Cook an additional 4-5 min or until cooked through. Zest a lemon over the top.
- To plate add 2-3 Tbsp of mint pea puree and place salmon on top with a few pea shoots
- Place sweet potatoes and sugar snap peas on the side.
- Salt to taste.