Spring Has Sprung

It must be spring because English Peas are available in my local grocery store. Of course, its hard to believe its spring because it is already Africa hot down here in Ft Lauderdale. Its been in the 90’s for the past few days. However, it did cool down a bitlast night… to75 degrees. What a treat. This time of year is when I feel pangs of envy towards thesnowbirds that have the luxury of spending summers up north and winters down here. Best of both worlds, right? Sighhhhhh.

This is a very simple meal with one of my favorite veggies, English Peas. I kept the salmon simple and healthy with a pomegranate and orange juice glaze and the mashed potatoes extra flavorful and fattening with a nice big dollop of goat cheese and roasted garlic. Everything in moderation. The Peas were kept extra simple… shocked and buttered.

Pomegranate-Orange Glaze Salmon Recipe

1/4 c pomegranate juice
1/4 c orange juice
1 tbsp honey
1 tbsp soy sauce
2 salmon filets

1. Combine the juices, honey and soy sauce in a small sauce pan and bring to a simmer. Reduce for a few minutes until thickened. Remove from heat and let cool.

2. Preheat Broiler.Season the salmon with salt and pepper on both sides and then brush with the cooled glaze. Let sit for at least 10 minutes and brush with glaze again before putting in the oven. Broil for about 6-10 minutes, depending on the thickness of the filets. Do not overcook or the salmon will be dry.

Makes 2 Servings

Simple English Peas Recipe

1 c English Peas, shelled
1 tsp butter
Basil or mint, chopped

1. Bring 2 cups water to a boil and salt generously. Add the peas and bringbring back to a boil. Allow to boil for about 30 more seconds after the water boils and strain. Place peas in a bowl with the butter and chopped herbs.Stir to melt butter and then season with salt and pepper to taste. Serve hot.

Makes 2 Servings