I’m so very pleased that the temperatures are finally warming up, after an unusually and interminably raw March…!
I’m also so very pleased to bring you this lovely salad recipe, perfect for a bright Spring day, featuring “petit pois!” I love petit pois, almost as much as I love saying “petit pois…,” …like “PEH-tee PWAH.”
And yes, I am a huge dork.
Petit pois are just baby peas. I buy mine at the regular grocery store, in the frozen vegetables section. They are a little sweeter, and a little less starchy, than regular frozen peas, and I really like the way they give a little soft pop when you bite them.
This recipe starts off with a salmon filet, seasoned with salt and pepper, and roasted in a 350 degree oven for 20 minutes.
While that is cooking, prepare the dressing. Plain greek-style yogurt, finely minced shallot, lemon juice and zest, and some chopped tarragon make a beautifully light yet creamy dressing…
After the salmon has cooked and cooled, flake it into chunks and toss it, along with the petit pois, to coat them in the dressing.
I served it over grilled bread…
It would also be perfect on a croissant, or a soft brioche roll…
At this time of year, this is the kind of food I want to eat at every meal! So light and fresh, and full of color! Just look at that corally salmon against those bright petit pois…
- 1 pound salmon filet
- 10 ounces plain, Greek-style yogurt
- 1 shallot, finely minced
- 3 tablespoons fresh tarragon, chopped
- zest of 1 lemon
- juice of 1 lemon
- 10 ounce bag frozen petit pois (baby peas), thawed
- salt and pepper, to taste
- Place the salmon filet on a lined baking sheet, skin side down, and season with salt and pepper. Bake in a 350 degree oven for 20 minutes. Allow to cool.
- Combine the yogurt, shallot, tarragon, lemon zest, and lemon juice in a large bowl. Season with salt and pepper.
- Flake the salmon into large chunks and toss in the dressing, along with the petit pois, until nicely coated.
- Serve on grilled bread, or on a croissant or soft roll.