Seared Salmon on Mushy Peas

It's bad enough that peas are hated by so many, but to call them "mushy peas"?
Now your kids are really going to hate them.

I love peas, always did. Why all the hate?

Here we are making a pea mash, or pea puree, and as the English like to say "mushy peas".

This is the perfect spring dinner w/ some perfectly seared salmon, which I learned how to do on Serious Eats.
Works perfectly every time.

Let's show the peas some love.

Seared Salmon on Mushy Peas:

2 pieces of salmon with skin (about 1/2 lb. per person)
kosher salt & pepper

15 oz. bag of frozen peas
1 large garlic clove grated on a zester
kosher salt & pepper
1 tbsp milk
2 tbsp butter
lemon zest

Steam the peas with the grated garlic. Add the hot peas to a food processor and add in the milk, salt, pepper and butter (the butter will melt because the peas are still hot).

Puree this mixture until you have a nice pesto puree consistency. Keep warm while making the salmon.

Season the salmon pieces liberally with kosher salt & pepper. Make sure the salmon is completely dry (don't rinse it or it will stick to the pan).

I use an All-Clad stainless steel skillet to sear the salmon.
Coat the bottom of the pan w/ vegetable oil or canola oil on high heat until shimmering.

Add in the salmon fillets, skin side down and immediately turn the heat down to medium-low.
I use a splatter screen cause I hate the mess all over my stove.

Cook exactly 6 minutes without disturbing. Flip the fish over with a thin fish spatula and cook on the flesh side for an additional 2 minutes

Carefully remove the fish and serve in shallow bowls over the mushy peas and sprinkle w/ fresh lemon zest.

So delicious and healthy.

Enjoy!