Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
Ingredients
· 1 large onion, minced
· 1½ tbsp unsalted butter
· 2 cups low sodium chicken or vegetable broth
· 2 sprigs of mint
· 1lb. frozen peas
· ¼ cup heavy cream
· Salt and pepper to taste
· Crème fraîche for garnish (can substitute sour cream diluted with cream)
· Fresh mint for garnish
Method
In a medium saucepan, melt the butter on medium heat. Add onion and cook for a few minutes until softened, but not brown, then add the broth and mint sprigs and increase the heat to bring to a boil. Add the frozen peas, salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, for about three to five minutes. Discard the mint and purée the soup in a blender until completely smooth. Blend in the cream. Taste and correct seasoning. Reheat to serve warm, or chill to serve cold. Serve garnished with crème fraîche and mint strips.
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