Yesterday, I ran over my toe with a 64-gallon garbage can that was stuffed to the gills. Not only did I lose the toenail polish in the smack-down, but it still hurts this morning; to top it all off, it is turning a rather fetching shade of purple. That is, it would be fetching if it wasn’t on a toe. I am also suffering the after effects of eating more cauliflower than a girl should ever consume in a single sitting. I blame the cheese sauce.
Today, I have just three words for you: smoked, and salmon and leeks. It’s very important that you remember them, because they are your passport to having a splendid dinner tonight. I couldn’t let my sore toe get in the way of sharing this with you, so I limped all the way up the stairs to type it up especially. I will be extraordinarily excited when my kitchen demolition gets under way on Monday (YAY!!) because then I won’t have to limp very far in order to talk to you. I am taking a few walls out, destroying my pantry, and whipping out a bathroom. It’ll open up a whole new creative space in my kitchen. And, maybe more importantly, it will eliminate me having to run up and down stairs all day long, will make it less likely that the house will catch fire when I forget I left something cooking in the oven, and will inspire me to purge stuff that I really don’t need. Rather like I am purging the fat from my body. I like that. Purging is good.
This recipe, which is as simple as can possibly be, came from one of those “What do I have in the ‘fridge?” moments. I am not sure why I plonked pea shoots in my cart during my Thursday evening dash around Trader Joe’s, but boy oh boy, am I ever glad I did. I wasn’t the least bit sure how pea shoots would respond to a little heat, but I had to try. I am always up for a little living on the edge. Especially if it also involves smoked salmon.
I should probably clarify “smoked salmon” for the purposes of this recipe. I am referring to Scottish smoked salmon, which in the US is referred to as “Lox” and typically served on a bagel with cream cheese. Those ultra thin slices of salmon, smoked until they are deep orange and semi-translucent. I did not use American-style smoked salmon which is a salmon fillet smoked until it is cooked.
The most complicated bit is slicing the leeks. Or, in my case it was finding the chopping board since my kitchen is in complete pre-demolition dis-array. The longest bit – if you can call 3 minutes long – is sautéing the leeks. What you have, though, at the end of 5 or so minutes on your feet at the stove is a real lip-smacker of a one-dish dinner. Fast and furious, filling and fun.
To me this looks like Spring, which is why it’s especially awesome to eat it in Fall. Those bright green pea shoots remind me that really Spring is not so far away, especially when the time in-between now and then is punctuated with several holidays and an extravagant amount of busyness. Being that you can make a plate of super-SANE goodness in 10 minutes flat can only help with giving you more time for all the fun and craziness of the coming season.
Well, it’s time I’m limped back off to the kitchen to see if I can locate the blender for tomorrow morning’s smoothie.
Have a great weekend, folks!
- 2 TBSP coconut oil
- 1 lb / 450g leeks, finely sliced
- 4 oz / 110g smoked salmon (lox), sliced into thin strips
- ½ cup / 4 fl oz. Greek 2% yoghurt (NON-FAT WILL NOT WORK!)
- Ground black pepper
- 2 oz / 55g pea shoots, cut in half lengthwise
- Heat the coconut oil over medium heat and saute the leeks until they are soft. Do not allow them to brown.
- Add the smoked salmon and Greek yoghurt and stir well.
- Season with pepper to taste.
- Heat just long enough to warm through.
- Toss in the pea shoots and stir gently but well until they are evenly distributed through the salmon and leeks.