Welcome June and the start of our salad lunches with fresh strawberries and pea pods to go with the lettuce and spinach. But those pesky weeds clung to tiny carrots, onions, and just about everywhere. Take the position and weed for a few hours was the plan for the day/weekend.
Hello July! Huge salad lunches, full freezer of broccoli, fields popping out berries, green beans over loaded with slender long green beans and still more pea pods. If it can grow in Michigan, I think we have it planted out there. That garden cracks me up, as the vegetables grow as does the plot... stretching each year, and always a new vegetable to try.
I am not a pea lover, neither is Dale... I think of peas and I can smell a tin can. Ahhhhh but they don't grow that way! We had no idea how they grew, didn't know they needed a trellis. Therefore our rows mangled into each other and are not a pretty picture of perfect garden farming! But my goodness, they produce the pods. Difficult to spot. I sound like a birder who has caught a glimpse of a speckled loon or something! Daily I have been bringing in 3 cups of these beauties. Now... what to do with them, besides give them to my friends?
Salmon with Snap peas, Corn, Banana Peppers and Pesto.
Pesto recipe Put aside.
2 T Olive Oil
2 c sliced onions
3 yellow banana peppers, seeds removed and sliced lengthwise
2 c. cleaned snap peas, strings and ends removed
2 leftover ears of cooked corn on the cob with corn removed
1 t garlic minced
1 T Olive Oil
2 salmon fillets, or one large one cut in halves.
Parmesan cheese for the table
Heat first 2 T olive oil in a heavy pan over medium high heat: caramelize onions ( cook for 20 minutes over medium low heat. Do not allow to brown). Add peppers, and saute until they begin to soften, about 2 minutes. Add snap peas, cooked corn, and garlic. Sprinkle with salt to taste. Saute until vegetables are just tender, 2 to 3 minutes. Transfer vegetables to a platter - do not clean skillet. Place half of pesto on top of vegetables and tent with aluminum foil. Set aside.
Heat remaining 1 T olive oil in pan over medium high heat. Sprinkle salmon with salt and pepper (I like to use a blacken pepper). Place salmon, skin side down in pan; cook until skin is crisp about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on platter. Spoon more pesto on top of each fillet and serve.