oh, friday + poached salmon with creamy peas

by Chen

A strange Friday.

It was rainy and, at the same time, sunny this morning.

I had 3 lectures in a row today, and I had to finish a soggy sandwich in 10 minutes on the way from north campus to south. Why? I forgot to squeeze out the water from sauteed arugula before putting them in my waffle sandwich.

Mom insisted that I should buy an iron, which, according to her, was life essential. It was delivered this afternoon. However, everything looked so fancy (compare to the old one we had at home) that I thought I needed to spend some time reading the instructions.

And more:

Dad: Don’t care too much about grade.
Mom: You’d better gain more pounds.
Auntie: Eat salmon.

Well, the easiest one among the three was the last one. Today, to me, poaching was the most appropriate way to cook it–simple, fast, no overpowering seasoning required. With the peas in tangy yogurt sauce, this was totally refreshing.

poached salmon with creamy peas
Makes 1 serving (can be easily doubled; adjust cooking time if needed)

1 (3oz-4oz) salmon fillet
2 tbsp white wine
2 slices coin-sized fresh ginger

1/3 cup green peas
1 tsp mayo
2 heaping tbsp plain yogurt

salt and pepper

Bring a pot of water to a boil. Cook the peas until just tender. Drain and set aside.

Fill a large pot with enough water that can cover the salmon by 1 inch. Add wine, ginger, and a generous pinch of salt. Bring it to a simmer over medium heat. Then turn the heat to low and add the salmon, skin side down. Cover and cook for 5 minutes (time depends on the fish and desired texture; mine took about 5 minutes). When it is done, turn off the heat and use a slot spoon to transfer the fish to a plate.

Stir together yogurt and mayo. Season with salt and pepper to taste. Gently fold in cooked peas until coated. Pour the peas and sauce on the salmon. Serve this warm, chilled, or at room temperature. (Hmm, it can be prepared ahead and served at a party.)