One of my favorite snacks is a few handfuls of wasabi peas. The sweet peas combined with the nasal-clearing, spicy wasabi is such a delicious combination. Earlier this week, I spotted some peas in the freezer and I wondered if I could make a cooked version of wasabi peas to pair with an Asian-inspired salmon I was planning on making.
The verdict: it totally works, and reminded me a lot of a great sushi meal. These smashed wasabi peas taste so much like dried wasabi peas and were super tasty served with my Maple-Soy Salmon and a side of white rice. Try this quick weeknight side item the next time you cook fish!
2 c. frozen peas
½ c. chicken or vegetable broth
1 tsp. To 1 Tbsp. wasabi paste (adjust to your heat preference)
2 tsp. olive oil
Salt to taste
Bring the peas and chicken broth to a boil. Reduce heat to medium low and simmer for about 5 minutes, or until peas are tender. Remove from heat and using a potato masher, smash the peas, leaving some intact. Add the olive oil, wasabi paste and salt. Mix to combine and serve.