- Spring Vegetable Mash Topped with Pan Seared Salmon
I go crazy when I stroll though the produce department these days – the bins are bursting with spring fruits and veggies. I want to take home armfuls and eat them all! Hooooo-ray for the chance toÂ buy produce when it is seasonal, fresh and frugal!
I have discovered that purees, or chunky purees – more like a “mash” – are simple, flavorful and easy to get on the table in minutes. Hey! Why should potatoes have all the fun? I sauteed asparagus, peas and green onions and then pulsed them in the food processor (leaving it in small chunks) with a spoonful of sour cream and mint leaves. This only takes about 10 minutes from start to finish. This amazing “mash” can be topped with a chicken or fish fillet that has been pan seared for an almost effortless entree. And, take a look at that plating – A Four Star Quality restaurant entree in minutes!
I made a bed of the mash and then topped it with pan seared salmon – Fresh! Flavorful! Fabulous!
- Saute the veggies together in a little butter
- Pulse until veggies are in very small chunks
SPRING VEGETABLE MASH
Total time 10 minutes; Serves 4 to 6
1 bunch asparagus, thinly sliced
2 cups frozen peas
1 bunch green onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons light sour cream
A few dashes Tabasco sauce
A few mint leaves, diced (optional)
Salt and pepper to taste
Saute the asparagus, peas and green onions in butter over medium high heat until vegetables are softened and very lightly browned.
Place in food processor with sour cream, Tabasco and mint leaves and pulse until mixture is in very small chunks. Add salt and pepper to taste.
Serve immediately as a side dish or topped with pan seared chicken or fish for an entree.
There are lots of great pea purees out there by food bloggers:
Pea Puree, Homage to Jamie Oliver, Enlightened Cooking
Jalapeno Pea Puree, Serious Eats
Minted Pea Puree, Zoe Cuisine
Giada’s Pea Puree, Tri to Cook
Pea and Truffle Puree, Caitlin Dentino
Smashed Peas with Mint, The Hungry Mouse
— posted by Donna