Salmon, Pea & Feta Bowls

Salmon, Pea & Feta Bowls-2

Salmon, Pea & Feta Bowls

Now that I’ve finally got over my childhood aversion to peas (after many false starts!), there have been a lot of pea-based abundance bowls in our house.

While my Irishman loves the olive & goats cheese version, my favourite is this little combo of salmon, mint and feta.

Love how a bag of frozen peas becomes dinner in only a few minutes… Who needs pasta?!

Hot smoked salmon keeps in the fridge for months so without the mint this is a fab little pantry recipe to have up your sleeve.

Canned salmon will also work. As will other smoked fish. Chilli tuna in a can. Or even freshly pan fried salmon or white fish.

So many options!

enough for: 2
takes: 15 minutes

4-6 tablespoons butter
500g (1lb) frozen peas
small bunch mint, leaves picked
300g (10oz) hot smoked salmon, flaked
100g (3.5oz) feta, crumbled

1. Place butter in a medium saucepan over a medium high heat. Add frozen peas and cook, covered for a minute or so. Stir and cook for another minute or until peas are defrosted and hot.

2. Remove from the heat and toss in mint, salmon (with or without the skin) and feta. Serve in deep bowls with salt at the table but you probably won’t need it with the butter, feta and salmon.

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WINE MATCH: A nice crisp Riesling or Pinot Gris.

Variations & Substitutions

vegetarian – replace salmon with poached eggs, smoked tofu or smoked / roast almonds.

different protein – try different fish or some quick pulled chicken or crispy bacon or cooked chorizo.

more substantial (carb lovers) – toss in cooked pasta or serve with crusty bread. Steamed potatoes will keep the Irish contingent happy.

more substantial (low carb) – more salmon, more feta or toss in some roasted almonds or other nuts.

dairy-free – replace feta with toasted sliced almonds or croutons.

moroccan vibe – toss in a tablespoon of finely chopped preserved lemon.

different herbs – parsley, basil or coriander (cilantro) will all take it in a different direction.

Waste Avoidance Strategy

butter – will keep in the fridge for weeks.

frozen peas – keep in the freezer.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

smoked salmon – freeze it.

feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.

Prepare Ahead

You can if you like. Just make as per the recipe but keep the mint separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a pan with a little more butter and toss in the mint.

Salmon, Pea & Feta Bowls

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{ 2 comments… read them below or add one }

Susan July 28, 2018

I can see where this would make a wonderful lunch. Don’t really need to add pasta or other “fast” carb because the peas fill that niche as well as being a veggie.

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jules July 29, 2018

I’ve been loving it for dinner but it would work for lunch too Susan!

After changing my mind about peas, I’d much rather this than a big bowl of pasta any day.

Jx

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