mashed english pea spread on garlic rubbed bruschetta with roasted salmon

spring is such a tease.  one day it is warm and sunny and i begin to believe winter weather is over.  the next day brings cold temperatures and rain (in napa) or snow (in taos).  either way, while i appreciate the moisture and realize how much we need the water, i fall into a bit of a funk. my saving grace?  spring produce....peas, asparagus, greens, strawberries, leeks, spring garlic...you get the picture.  today i am focusing on a perfect spring pairing....spring peas, mint and freshly caught salmon.

i love spring peas...all kinds.  snow, sugar snap and english are my favorites.  i decided to play with a classic preparation, mashed peas with mint, and use as a topping for garlic rubbed grilled bread (bruschetta).

most mashed pea recipes call for butter...and cream...and cheese.  and, while these dishes are delicious, i wanted to keep the clean, light, fresh taste of the fresh peas.  my version uses leeks, mint (of course) and olive oil with just a touch of red pepper flakes for a tiny hint of heat.  this is wonderful with the garlic on the bruschetta and the roasted salmon.  i served this at a recent dinner party and, happily, received rave reviews.

you can serve the pea spread as a side dish without the bread. when i serve it this way i add a sliced clove of garlic to the leaks in the first step so it is pureed into the peas.  either way the garlic adds wonderful flavor to the peas, leeks and mint.

mashed english pea spread on garlic rubbed bruschetta with roasted salmon
(serves 6)
extra virgin olive oil
1 leek, white and pale green part, sliced
4 cups fresh english peas (or 2 10 oz bags frozen
2 tbsp mint leaves, chopped
1/2 cup water
pinch dried red pepper flakes
sea salt
freshly ground black pepper
coarse grey salt

1 loaf french or sourdough bread (loaf, boule or baguette) sliced into pieces about 1 inch thick
2-3 garlic cloves, peeled

6 salmon fillets, 6 oz each

warm 2 tbsp olive oil in large skillet.  add leeks and cook over medium heat for 5 minutes or until softened. add peas, mint, water, red pepper flakes and a pinch each salt and pepper to skillet.  saute for 3-5 minutes or until hot.  (if using frozen peas, cover pan until peas are defrosted and then remove cover and cook for a couple of additional minutes).  add all ingredients to food processor and 1 tbsp olive oil.  pulse until smooth with a bit of texture.  taste and adjust seasonings to taste. add back to pan, cover to keep warm.

meanwhile, grill or broil bread on each side until lightly toasted.  remove from oven and immediately rub each slice of bread with a garlic clove.  mound pea spread over bread and drizzle with excellent quality olive oil and a sprinkling of coarse sea salt.  serve with salmon.

roasted salmon.
preheat oven to 425 degrees.  line a rimmed baking sheet with parchment paper.  place salmon fillets, skin side down, on prepared baking sheet. drizzle with olive oil and season with sea salt and pepper.  roast until just cooked through 14-18 minutes.  this will depend on thickness of fillets so start checking after 14 minutes. remove from oven.

it is "something mashed" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
Weelicious: Mascarpone Mashed Potatoes 
Jeanette's Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes 
Cooking With Elise: Savory Banana Corn Cakes 
Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes 
Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon 
Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa 
Devour: Easy Mashed Plantains Recipe 
Domesticate Me: Mashed Sweet Potatoes With Goat Cheese 
The Sensitive Epicure: Italian Style Smashed Potatoes 
The Heritage Cook: Whipped Ginger-Cardamom Sweet Potatoes 
Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary 
FN Dish: Mashed Spring Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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