Peas, Mint & Salmon with Pasta

I like using mint. Just click on any of the following recipes to see how I've used it: Pollo en Mente , Strawberry Parfait , and a minty rum drink, the Mojito . Now you can add a luscious Italian entree: Green Peas, Mint and Salmon with Pasta.

Fresh sprigs of mint and tender green peas go well together. I sweeten the peas even more by steaming them, from their frozen state, in a bath of white wine. I also give this pasta dish another layer of flavor by adding a small can of cooked salmon.

A bag of frozen peas are easily found on sale in the frozen deli case, for barely a dollar a bag. I got some mint from my patio garden -- it's a hearty herb that will take over your garden if you don't keep it pruned back. While mint is the namesake herb for this dish, you could substitute any fresh or dried herb you have on hand.

Ingredients

• 1 small can (about 7 ounces) of salmon - Okay to use salmon in a pouch, or substitute with canned tuna.
• 2-3 cups frozen peas - canned peas would be too mushy, but in a pinch, you could drain and use them.
• Handful of mint leaves (a dozen or so leaves) - okay to substitute with a favorite fresh herb.
• 1/2 cup of white wine - or pasta water. Or, substitute with broth.
• 2 tablespoons of olive oil - or any flavorful oil.
• Salt and pepper to taste
• 3/4 package of pasta (8 ounces) - I used fusilla, but you can use any pasta you have on hand. Follow package directions.
• Water for pasta. 

Directions
Start water for pasta and prepare pasta according to package direction. I usually shave off a minute or two from cooking time for pasta al dente.

 Over a medium heat, add frozen peas to a large pan, or pot. Pour in a 1/2 cup of wine or pasta water. Bring liquid to a simmer, then lower heat. Cover and steam peas until tender, about 5 minutes. Be sure to try a pea to make sure it is tender enough. Add liquid as needed if it steams away.

Drain a small can of salmon and mix into peas. Some canned salmon comes with a center line of bones, but I've found that they are soft enough to eat, but you can remove any bones you find. Lightly flake salmon into medium sized chunks. Turn up the heat and warm salmon.

Drizzle 2 tablespoons of olive oil over the salmon and peas. Salt and pepper to taste. Mix in pasta, and heat through for a couple more minutes.

Finish by sprinkling in chopped (or small leaves) of mint. You can also top with Parmesan cheese. Serve this pasta dish hot, or at room temperature.

Hindsight 
I originally made the pasta dish with 2 cups of peas, but I thought more peas would be better, so I upped the amount in my directions -- especially needed, if you go ahead and use the whole package of pasta. I also would add more olive oil, about a 1/4 cup total. I always think most recipes are too conservative with it, in these times of belt-tightening. And finally, you cannot have too much mint -- if you have it, then add a few more leaves!

Pollo en Mente or Mint Chicken & Chef Art Photos - Slide Show

The Chef is a bibliophile and would attend many book readings and signings at the eclectically-stocked Skylight Books on Vermont Avenue when he lived in Los Feliz.

During one momentous summer, The Chef took over Skylight Books, hanging his L.A. street art photography; and his wife had a book reading of her just published historical and pop culture look at our world famous storied street, "Sunset Boulevard: Cruising the Heart of Los Angeles"-- all during the same time period. We felt like we owned the place for a day.

To celebrate afterward, we retired to another local favorite -- Mexico City Restaurant, a couple of blocks northeast on Hillhurst Avenue, for a pitcher of margaritas and our favorite entrees. My wife prefers huachinango veracruzano (red snapper in a tomato, green olives and capers sauce); while the Chef always orders the pollo en mente, or Mint Chicken.

This entree comes with a mixed green salad in an oil and sweet citrus vinegrette, a small bowl of charro pinto beans laced with fresh chopped tomato, chunks of ham and a whole jalapeno chile and, of course, half a roasted bird whose skin is perfumed and permeated with minced leaves of mint.

While some think Mexico City is past its prime, the pollo en mente entre never fails to please this Chef. Here is his humble attempt to replicate this mouthwatering experience; along with a slide show of the Chef's street art photography of Los Angeles that was hung in Skylight Bookstore.

A few slide show shortcuts. To play slide show: click on large middle "play" triangle - click on the bottom left small "play" triangle to pause (to see slide show as full screen, click on "4 arrows" box on lower right corner - hit "Esc" button on your keyboard to return to normal size viewing). Slide show takes a couple of seconds to start. Slide show lasts about 1 minute and 30 sec.

Ingredients for Polle En Mente

• 2 cups loosely packed mint leaves (ethnic markets sell one bunch for 99 cents or less; or, like the Chef, you can get them from your patio herb garden)
• 1 whole chicken - substitute chicken breast and/or leg quarters for individual servings (chicken on sale from 69c to $1.29 per lb. lately)
• 1/2 cup of 99.99 cent olive oil blend
• 1/2 cup of lime juice
• salt and pepper to taste

Charro Pinto Beans

• 1 16 oz. can pinto beans
• 1 whole tomato
• 2 slices of deli ham, ham pieces or sauteed bacon
• 1 whole jalapeno chile (or slices)

Salad
Any type of greens, combining iceberg, romaine and/or spinach
Salad dressing consisting of whisking 1/4 cup each orange juice and olive oil blend.

 
Directions
For a few seconds, blender together mint leaves, lime juice, olive oil and salt/pepper to a rough consistency. Using your fingers, rub minced mint under the skin of the bird and on the outside as well. Push gently between skin and meat of chicken, including breast meat and leg/thigh meat. Try not to tear the skin too much. If you have time, allow chicken to marinade for a few hours covered in the refrigerator.
 

Chopped mint inside and outside.

Place bird on a rack in roasting pan and bake uncovered at 350 degrees for about 2 hours, depending on how big it is. The chicken is done when thigh juices run clear when pierced with a fork. 

To prepare the beans, chop one whole tomato and a couple of slices of deli ham or sauteed bacon. Add to pinto beans with one whole jalapeno (the 99c only Store always sell canned pinto beans, deli ham, tomatoes and canned jalapeno chiles). Cook 10 minutes. 

Whisk salad dressing ingredients and serve over greens.