Ingredients – Mushy peas
Product used:
2 cups of McCain Baby Peas
- 2 tbs of thickened cream
- 1 tbs of butter
- 2 tsp of fresh lemon juice
- 1 tbs of fresh mint – finely chopped
- 1 clove of garlic – crushed or grated
- Salt and pepper
Method
1. | Bring a pot of lightly salted water to the boil over medium high heat. Add McCain Baby Peas and cook for 3 minutes or until tender. |
2. | Drain McCain Baby Peas and in the same saucepan, melt butter in the cream. Once melted, add McCain Baby Peas, mint, lemon and garlic and mash with a potato masher until chunky with small pieces of peas remaining. Season with salt and pepper to taste and keep warm. |
3. | Meanwhile, place salmon, skin side up, on a plate. Drizzle with oil and rub salt into skin. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn, and cook, covered for 4 to 5 minutes for medium or until cooked to your liking. |
4. | Spoon the mashed peas onto plates and top with the salmon, skin side up.
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5. | Serve with McCain Traditional Roasts Potatoes and perhaps some hollandaise sauce. |
Grilled Salmon with Mushy Peas and Traditional Roast Potatoes
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Bring a pot of lightly salted water to the boil over medium high heat. Add McCain Baby Peas and cook for 3 minutes or until tender. |
2 | Drain McCain Baby Peas and in the same saucepan, melt butter in the cream. Once melted, add McCain Baby Peas, mint, lemon and garlic and mash with a potato masher until chunky with small pieces of peas remaining. Season with salt and pepper to taste and keep warm. |
3 | Meanwhile, place salmon, skin side up, on a plate. Drizzle with oil and rub salt into skin. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn, and cook, covered for 4 to 5 minutes for medium or until cooked to your liking. |
4 | Spoon the mashed peas onto plates and top with the salmon, skin side up.
|
5 | Serve with McCain Traditional Roasts Potatoes and perhaps some hollandaise sauce. |