Salmon, Rice, and Peas---and Swiss Chard Too.

[Loisenman]

May 25, 2007
Intuition In-Depth

On weekend evenings when I was a child my family often had no-bother meals. One favorite was salmon, rice, and peas all mixed up together. The other was bagels and lox, which we had most Saturday nights. Bagels and lox are of course an ethnic tradition, but salmon, rice and peas seemed to be particular to my family.

The salmon and the peas were canned and the rice was Minute Rice. I can't say I loved the dish then, not like bagels and lox. But it was comfort food.

Over the years, every month or so I have had a yen for salmon rice and peas. I still use canned salmon but I’ve upgraded to frozen peas and longer cooking rice. At first I missed the special sweetish processed taste and squishy texture of the canned peas. But it's actually better with frozen peas.

Other than the above changes, I have been pretty faithful to the original recipe. This is not to say it always taste the same. To the contrary, it’s not just one dish, but a whole family of dishes at least to my salmon-rice-and-peas-attuned palate. By adjusting the proportion, the salmon can lead, the peas can lead, or anything in between. Each of these endless variations has somewhat different overtones and undertones.

'snip'

After a long abstinence, a few weeks ago it was a salmon rice and peas night. I had an idea for an innovation I just couldn't get out of my mind. My latest culinary enthusiasm is chard. I had a few leaves of chard in the refrigerator (with only one or two good days to go). Breaking all my year of salmon, rice, and peas near-purism, I considered cooking them up and throwing them in. http://intuition-indepth.blogspot.com/2008/05/salmon-rice-and-peas-and-swiss-chard.html">READ MORE...

[NMDemDist2]

1. wonderful idea

and a cool blog too...