This was a great recipe! I’d never heard of pea shoots until
Blue Apron. Pea shoots are the young leaves of a pea plant and are high in
Vitamins K, C, A and folic acid. It’s largely found in Washington, San Diego,
New York and South Florida at farmers markets or Trader Joe's.
The most difficult part of the recipe was deseeding the
lemon. I don’t know what I was doing, but I made a mess. I got through it
though. I was a little hesitant about the lemon, sugar and salt combo, but it
turned out nicely (I poured a little of the mixture over the salad. YUM!) I was also a little scared about eating the skin of the salmon. Once you cook it,
it gets really crispy and flavorful.
The only adjustment I’d make to the recipe is:
Allow the red quinoa to cool for 15 minutes in the
refrigerator before mixing with the pea shoots and cucumber salad.
Bon Appétit!
No comments:
Post a Comment