Sauteed salmon with lime butter leeks and pea tendrils, originally uploaded by BipolarLawyerCook.
Salmon, seasoned with lemon pepper seasoning from Penzey’s, and salt, sauteed in 1 tbsp. grapeseed oil, 1 tbsp. butter, on both sides. Served with 2 Boston Organics leeks, softened in 2 tbsp. butter, salt, pepper, and Penzey’s powdered rosemary. (I would bathe in that stuff if I could.) Add 1/2 lb. of pea tendrils, the zest and juice of two limes, and cover, tossing after 2 mins. and occasionally until wilted.
This was the first time I’d ever cooked pea tendrils, and they were a little meh, kind of like peas crossed with green beans and spinach. I should’ve cut the tendrils into two inch pieces, rather than left them long. The long little tendrils, dangling down my throat as I chewed? Yeah, I would trim them, too. I don’t know if I would buy them again, since they were wicked expensive, but there’s a first time for everything, even vegetables that go all Little Shop of Horrors inside your mouth.