Go to the Recipe: Green Pea Mash
I've been doing a pea purée for a couple of years now which my guests always seem to enjoy quite a lot, only difference is that I use mint instead of tarragon. Goes beautifully with scallops.
Oh! I do like the licorice-y taste, but I'm going to try mint next time. Good idea.
Is this what Seattle food truck Nosh is using with their fish-n-chips? Pretty sure it is and it's a hit with us!
In both the recipe and the video butter is added twice (before and after cooking peas). Why is this not reflected in the ingredients list?
Cooked this a few nights ago for dinner. Yum!
The best thing about this recipe is I now know how to cook peas properly! No more shrivelled sorry looking peas for this household! Chur Chepsteps
This is really really good! I suggest adding a teency bit more lemon juice to ramp up the tanginess. It really works very well. I reckon the lemon is the best part about this recipe!!
We made this with some sous vide lamb and wild rice. Really lovely and fresh.
For me, the flavor of the green peas washes out. What to do? Then, it occurred to me. Momofuku uses freeze dried corn powder to dial up the corn flavor in their recipes - why not do the same here? Ground up some freeze dried peas in my Vitamix and added about 15 grams to the purée. I had to add a bit more water to the purée as the powder soaks up quite a bit of moisture but.... Wow! I need to play with this some more, but it seems like a pretty good start.
I've made this a few times now; it's awesome. I recommend adding some cayenne to it. Just enough to give it some heat. I also like throwing in a little onion and garlic powder to give the chives a boost. Add heat. In fact, just add a subtle touch of heat to everything. It opens up the pallet and makes everything taste better.
With a drizzle of the chive oil I made yesterday. Really like the mash, will keep that in the rotation... Don't think I had the pan hot enough when I seared the salmon as the skin didnt crisp up as much as I would have liked....I see now from the picture here that I was supposed to serve skin side up... next time. Still very tasty.
This has become a go-to meal for weekdays at my home, it is lovely, easy, and beautiful!!!
I agree. I always add quite a bit more lemon juice than specified in the recipe.
Would it be OK to prepare ahead of time and then reheat right before service?
Just tried it today and taste amazing! however, i made the peas 40 min ahead of serving and by the time i plated, the vivid green color was gone and instead turned yellowy. Is there anything that can be done to remedy this so it stays green?
Cook your peas in the last 10 mins of your salmon being ready
Tried this today on a whim, ridiculously quick and easy considering how tasty the results are. I would agree with some of the other comments to add bit more lemon juice to dial up the brightness and help counter the richness of the salmon.
Add a tiny bit bicarbonate soda.
Don't please don't instead a shocking of placing the peas in very hot water than shocking them in cold water will hold the green flavor. The other part you figured out heat the veggies almost last.
I made this for dinner, and it was very fine. I waited until the fish was done before starting the Green Peas Mash (leaving the salmon in the water bath until it was time to sear and serve). Overall, it was ridiculously easy to make, and everyone raved about it. Thanks, guys - top marks!
We're so glad to hear it! Thanks!
Did a little lab work on this one - pan sear versus Searzall. It seems that pan searing results in a better finish on the skin - the searzall does crisp it up, but it lacks in the crispness department - I think the pan imparts a little "deep frying action" that the torch does not - the pan seared version was superior.
If you haven't made this yet, try it.
Looks great but the video is different from the recipe. In the video the herbs go in before maahing the peas. Does it matter?
made this a second time and still love it. However, the instructions say to combine peas, water and salt but the picture shows the butter in, which should go in after straining. Not the end of the world, but the pic doesn't match the recipe...
yeah the pictures are from this video: https://www.chefsteps.com/activities/salmon-with-green-pea-mash
The order in the video is: Cook peas -> add parsley, tarragon, and chives -> mash -> add butter.
The order in the recipe is: Cook peas -> add butter -> add chopped parsley, tarragon, and chives..
I'm guessing the order doesn't matter all that much tho
Hi Jeff! Sang is right! The order is unimportant in this particular recipe but thanks so much for checking and we appreciate the feedback here...agree that this isn't clear.
I just love this recipe. I made it with baby lima beans and I liked the taste better. Green peas are a little sweet, so I prefer the lima beans. I also tried doing it with both and I think it was the best try! I use cilantro and/or basil. This recipe works with everything!!!
This looks great!
This is one of the best dishes I've ever made, and so quick and easy. Interesting how much better it tastes after it cools.
Cool idea. I'll have to give that a shot sometime.
Delicious dish. I made it with frozen edamame beans. Incredible!
Thank you chefsteps!
Why grams? Please give cups/Tbsp/oz too.
Weight is accurate. Volume is not accurate, because ingredients can have different sizes and compact more or less. Get a kitchen scale, it will make a big difference in your consistency and ability to follow recipes. I wish all recipes were given in grams!
Also, when mixing multiple ingredients, instead of dirtying up a bunch of measuring cups and spoons, you can just zero the scale and weigh your next ingredient directly into the bowl, repeating for each item.
