This recipe requires the telling of a travel-related story. Some years ago (I’m guessing it was about 15) my DH and I went on a white-water rafting trip in Idaho. My DH was quite surprised when I mentioned the trip to him. What, he said? You WANT to go camping in the remote wilderness? I said, well, yes, because the guides do all the work, all the cooking, and we’re just there to immerse ourselves in the scenery and enjoy the food. The relaxation. The clean air.

I have fond memories of my childhood when my parents and I went camping in the High Sierras (the inland ridge of mountains that divide, almost, California from Nevada). My dad loved to fish; my mom not so much, but she enjoyed lazy days in the camp, reading magazines, a book, playing games of Scrabble (which I still love to this day). Sometimes I went fishing with my dad, but usually got bored after awhile. I had my own pole, usually a hand-me-down from my dad. We fished for trout in those cold, crisp mountain streams, seeking out the deep pools of water, near rocks, where the trout loved to hide. We tent camped, but my parents did 99% of the work, so I didn’t realize until I was an adult about how much effort was involved in setting up the camp, or cooking meals. Or doing dishes. Or laundry. Or even the packing that went on at home for a couple of weeks before the trip.

Since those days I haven’t camped much, and would prefer to do it in a camper or trailer if the option were to come up. My DH, however, has no interest in camping, even in a luxury vehicle. He likes water. The ocean, mostly. (We have a sailboat, and that’s HIS idea of camping.) But when I suggested the Idaho river-rafting trip, maybe it was the water that intrigued him. At any rate, we went, and signed up for a trip that was not only a “gourmet” trip, but a wine-tasting trip as well. Salmon River Outfitters had been written up in Gourmet. That’s all the mattered to me – if Gourmet thought it was a great trip with great food, surely we would too. And indeed we did. SRO has new owners, but I’d suspect they would have continued the tradition.

I could write up an entire post about the week-long trip itself (the wildlife, the hikes, the campsites, the conviviality of the small group, the thrill of the rapids, and even getting to the imbarkation point too) but for now I’ll just talk about the food. To say I was amazed at the food is an understatement. Here we were, out in the middle of nowhere (on the Salmon River, the South Fork, with nothing but ice chests of food and camping gear – no roads – no civilization whatsoever – no supply boat or car to deliver food to us) and the group of guides (four on our trip). We rafted the river for a couple or three hours in the mornings, then they’d spy a favorite sandy bank and our three rafts would pull in. They’d set up comfy chairs right at the riverside, bring in the potty box (which went with us on the trip from beginning to end) and set up a small secluded toilet for the group, then they’d start preparing lunch. Lunch was usually cold food – salads, sandwiches, and maybe brownies, fruit and cookies, hot coffee in thermoses from breakfast, soft drinks. We stopped long enough to enjoy more of the scenery and let our lunches settle, then we’d pile back into the rafts and off we’d go for the afternoon run. Another couple or three hours on the river, more rapids perhaps, maybe a hike into an abandoned gold rush era village, and we’d stop again for the day. They had their favorite spots. There are a few other river outfitters plying the same waters (the state mandates a limited number of rafts on the river at any time), so everyone jockeys for their favorite sites. (And, incidentally, every single minute amount of detritus we had on this trip – dirty tissues, paper towels, wrappers, was all taken along on the trip and disposed of properly – nothing, absolutely nothing – was left on the river or in campsites.)

The weather was unseasonably cold the year we went (in July), and we were very, VERY limited in what we could take with us (they had mailed us a small waterproof cloth duffle bag and everything, absolutely everything we took had to fit into this bag). We slept in sleeping bags they provided with a small 2-man tent that goes up in nothing flat. We were required to set up our own tents and if rain threatened, we needed to dig small drainage ditches around the tent. We did have rain a couple of times, so it was a good thing we dug the ditches. A couple went along on that trip from Granite Springs winery (in California gold country, and now part of Latcham winery), and every night they provided some delightful wines for all of us to enjoy before and during dinner. The meals the guides prepared were positively amazing. I don’t remember now what all they made, but they were outstanding. The guides set up a couple of small camping prep tables and two kerosene stoves, and from those limited resources, they prepared meals you’d think were from a gourmet restaurant.

So, one night, they made this pasta dish. And everyone just adored it, me included. Toward the end of the trip they told us they had a “book” they’d sell us for a fee. It contained the story of Salmon River Outfitters and some, but not all of the recipes, but the most popular ones, this pasta dish one of them. So, of course, I had to buy the book. And I’ve made this pasta numerous times since, and never fail to remember the fun we had on that river rafting trip, and how scrumptious this tasted as we sat by the burbling river, listening to the hawks, the birds, the bees, spotting eagles soaring at high elevations too.
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The other night I fixed a nice dinner for friends. And the best part was the friends brought an appetizer and dessert (thanks again, Jenny), so really I only had to think about the main dish and whatever would go with it. As I perused my recipe collection, I went through category after category thinking “what shall I fix?” And what kept nagging at me was . . . I’ve got to make something that I haven’t already blogged about. You see, as a blogger, (and likely most food bloggers agree) I feel the need to continually bring you, my loyal readers, new and interesting recipes. Not something I prepared 2 weeks ago, or 2 months ago that I’ve blogged about already. With those parameters, my possibilities were whittled down, big time.

You see, after blogging for nearly a year, I’m finally getting down to the last hundred or so recipes from my own personal collection. Sure, I’ve blogged about other recipes now and then, ones I’ve found on other blog sites or cookbooks, and I truly do still have lots of recipes to share with you. And it isn’t as if I don’t ever fix dishes more than once. I do. I just don’t blog about it when I do. But the pressure is there to post – or try to post – a new recipe and story every day. Some days I don’t . . . like everyone, I get busy, we have leftovers, or I just don’t have any “great idea” about something I choose to make or blog about. Or, I fix something new and don’t like it much, so surely I’m not going to blog about that!

So, now that I’ve gotten that off my chest, we can move on to the recipe. I finally decided to prepare a grilled salmon salad that is one of our family favorites. My DH has been asking me to make this for several months. I hadn’t made it for a long time because I blogged about it last summer, when I was confined to writing, rather than cooking, when I fractured my foot and couldn’t walk or stand for nearly 3+ months. Back then I wrote up posts on some of my favorite recipes, but didn’t have pictures of them. This is one of those recipes. So now I have a picture.

But, since this one is so awfully good, I decided I’d re-post about it. It’s one of my top ten favorite recipes. And it’s one of my go-to recipes when I don’t have a whole lot of time to prepare a company-geared menu. This dish is a meal in one – a protein (salmon fillet), a salad (watercress and perhaps other greens), and vegetables (onions grilled, as well as some red and yellow peppers). Back when I was still a working woman, this was a meal I could shop for and prepare in a reasonable time after I left work, and still put a “company” meal on the table.

Here’s the gist of the recipe: it’s a large salmon fillet (we normally buy them at Costco) that’s sprayed with olive oil spray, placed on a piece of sprayed heavy-duty foil, edges rolled up to surround the fish. That sort-off foil plant is grilled on a moderately hot barbecue. Along with some red and yellow bell pepper strips too, if you’d like.

Meanwhile, you prepare a simple Asian-style salad dressing with fresh ginger in it, and you mix up a big mound of watercress (I added spinach to the watercress this time because I had a bag of baby spinach on hand) with some thinly sliced red onions. I also toasted some sesame seeds too. That’s really all there is to it. You toss the dressing on the greens, carefully slide the hot, bubbling salmon fillet on top of the salad, then garnish with the red onions, grilled peppers and sesame seeds. I also drizzle a bit more dressing on top of the fish. Serve.

Cook’s Notes: you can use other vegetables (quartered red onions, asparagus, both grilled, or some steamed green beans – left whole, stems trimmed – and tossed with rice wine vinegar) but our preference is for the bell peppers and onions. Sometimes I add some halved cherry tomatoes to the salad too.

I’m not going to insert the full recipe again – just give you the link to go check out my first posting of it HERE last July.

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Whew! That’s a mouthful of a title, isn’t it? Nah, I didn’t dream it up. Phillis Carey did, and in the cooking class she laughed at herself and how she titles recipes she’s developed. She wants to make sure you know at the outset exactly what kind of good stuff is going to be included in the recipe.

Here’s a shot of the classroom at Great News, in Pacific Beach (San Diego). It’s by far the most glamorous and functional demonstration class kitchen I’ve ever seen. Six large screens are mounted above so you won’t miss anything of the prep going on below.

Phillis poured a bunch of sliced almonds in a big plastic bag and used her flat pounder to crunch the almonds. Do not use a food processor as it will make the almonds too much like meal. You want chunky, crunchy. You dip the fish in flour, egg, then the almond/parsley/lemon zest mixture, then pan fry it in a tiny bit of oil until done. Meanwhile you will have made the sauce first – leeks, butter, lemon juice and whipping cream. Oh yea. Whipping cream. This is a company-type meal; certainly not something you’d want to serve for everyday family cooking. The leek sauce is pureed in a blender, then you sieve it to remove the leeks. Use a medium gauge sieve; otherwise you’ll never get the sauce to strain through.

Cook’s Notes: be sure to dry off the fish fillets before you start dredging. If using a thicker kind of fish, like halibut, for instance, do the frying process, but just brown the fish, then put them on a parchment-lined pan in a 375 oven for 15 minutes. Thicker fish is harder to cook correctly in a pan saute. You can make the sauce ahead of time, but the dredging and frying have to be done at the last minute. Oh yes, and don’t use a food processor for the almonds. If you are in a hurry to puree the leek sauce, be very careful because a hot sauce will explode right out of the blender. Best advice: puree in two smaller batches instead of just one.
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You can’t see the toasted couscous on the bottom, but it’s there, topped with watercress, then lightly breaded shrimp, and drizzled with a delicious orange mayo sauce.

Another recipe from the “stack” I sorted through the other day. And this one is an absolute over-the-top winner.

Ordinarily I might have passed by this recipe. We don’t eat couscous, generally, because it’s a high glycemic carb. Couscous is actually little tiny orbs of pasta, and takes no more than adding water (hot) to it and it’s cooked and ready. But, this recipe won a cooking contest at Cooking Light in 2006. (I know, I told you, I’ve been behind in filing my recipes :-), and the rest of the recipe sounded so delish that I held onto it. DH and I went to a local farmer’s market and had bought some fresh shrimp with no plan as to what I’d make with it.

Here’s the crux of the recipe: you make a mayonnaise-based cold sauce with reduced orange juice, lime juice, cilantro, ginger and cumin. Then you toast the dry couscous in a large pan. THAT I’d never done before, but it added a wonderful taste to the simple prep of couscous. You add chicken broth and orange juice to plump up the couscous, then green onions and almonds at the last. The shrimp: rolled in egg white, then tossed around in a plastic bag with panko, cilantro, fresh ginger and some pepper. You quickly saute the shrimp, then start the artful arrangement: couscous on the bottom, a nice mound of fresh watercress, the hot shrimp, then you drizzle the whole thing with the sauce.

First photo, the couscous toasting golden brown in the pan.

The mayo sauce (small amount, really) based orange ginger sauce that’s drizzled over the top and becomes a kind of salad dressing.
Lastly, the crunchy shrimp moments before serving. They’re crusted with panko, cilantro, fresh ginger and ground black pepper.

The history of the recipe: Cooking Light – the Ultimate Reader Recipe Contest, 2006. There were several categories, but the judges were all, hands down, in love with this dish, which won first prize. The cook: Karen Tedesco of Webster Groves, Maryland.

Notes: I think next time I’d make a little more of the sauce – it was barely enough (because it’s so darned good). Watch the couscous when you’re toasting – it goes from normal to toasted in a matter of about 30-40 seconds. I’d chop up the watercress just a little bit. I’m kind of haphazard when I wrench off most of the stems, but even medium stems are hard to eat. This is a one-dish meal – you need nothing else with it. No salad. No side. It takes about 30-40 minutes from start to finish. Would make a lovely company meal.
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I’m on a mission. Clean out the freezer, or else throw some stuff out. I have a huge freezer, and I’m real good about saving this and that. It seems good at the time, but 6 months or 2 years later I’ve lost track of what’s in there. Originally I tried to keep all the meat products in one place, vegetables in other, other things in door. About the only thing I’m consistent about are the soups. They stand up in just one place. I’ve written before about my soup library. I’ve just added two new bags to the library so there’s even less room on that shelf.

So anyway, in rooting around for something for dinner, I found chicken breasts (no, didn’t want those), tuna steaks from 2002 (tossed), shrimp that was hidden in a back corner and packed with ice crystals (tossed) and this package of Copper River Salmon that I froze a few months ago (YES!). Generally I don’t like frozen fish. At least fish that I have frozen. It never seems to taste as good as if you buy it fresh. But if the fisherman freezes it, it’s marginally better. This package I froze, and it was actually very good.

I dug out a recipe I’d been holding for just such a piece of fish. It was in Bon Appetit some years ago. It’s simple-easy. Nice enough for guests, no question, but easy enough for a weeknight meal even. Salmon lends itself so well to some kind of sweet – honey or maple syrup in this instance, or brown sugar. The salmon has two parts to it – one glaze that goes on the fish before it goes in the oven – and a second one that becomes a sauce for the finished product. Both very nice; both very different, but they complement one another. I eliminated the brown sugar and used less maple syrup than the recipe indicated. I also didn’t use the water in the sauce as I didn’t think it was necessary.
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(photo from wildoats.com)

When I watched Phillis Carey make this sauce at a cooking class, I thought, piously, oh, I won’t eat but a bite of that, it’s just got too much fat in it. Hmmm. Yea. Sure. I tasted it and my resolve went right out the window – my mouth went into a heavenly state. Well, why not, with that much butter in it? But the combination of the butter, the pickled ginger and the basil. Oh my.

I really considered not posting this recipe because of the quantity of butter. But this is just so darned good, I just had to. If you want to watch fat grams, then reduce the quantity of sauce. I think you could. As I recall a lot of the butter sauce drizzles around the plate anyway – you don’t get it all right ON the salmon. The calorie and fat content assumes you consume all that sauce, which you won’t. So that makes it better for us, right? Sure.

Previously I’ve mentioned Phillis Carey, her cookbooks, and her creativity with chicken. I mean, the woman is a magician and an Einstein all rolled into one when she invents new dishes using chicken. Plus, she makes them really flavorful and moist. Phillis applies the same ingredient creativity to salmon. I mean, she can’t do chicken at every cooking class, right? But, who would have thought to use pickled ginger with salmon? My mind just doesn’t work in those tangents, I guess. But I’m glad Phillis’ does. And so will you if you try this. This makes a wonderful company meal. I have a scale I use to “rate” recipes at cooking classes I take – a “grade,” if you will, and this one merited a “fabulous.” That means it’s a MUST FIX. And I did. And I do. And I will.
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You know Osso Buco, don’t you? Traditionally made with veal shanks, Osso Buco is one of those standbys from nearly every upscale Italian, sometimes even French, restaurants and home kitchens. But if your meat market is like MY meat market, veal shanks are dear. Very dear. So when I saw this recipe in 2001 for halibut prepared osso buco style, it sounded wonderful. I promptly made the dish and we have enjoyed it several times since. You just have to visualize the above halibut steak resting on a bed of herbed and garlic mashed potatoes.

If there’s a down side to this, it’s that a bit of the preparation must be done at the last minute. And there’s a modicum of chopping and mincing to be done. You can make the mashed potatoes an hour or so ahead. You must make the pan sauce ahead – the bed the halibut rests in while it bakes. But, at the last minute you have to saute the fish and bake for 10-15 minutes before plating this up. And then there’s the gremolata, an essential – absolutely essential garnish for osso buco – can be made a few hours ahead too. What’s gremolata, you ask? Simple: lemon zest, parsley and garlic. Mix them together and let them sit just a bit to meld their flavors before garnishing the fish with it.

There’s only one caution: be sure to use low-sodium broth because the broth mixture is reduced (boiled down to a fraction of its original volume) and salted broth would concentrate that salt. Not good – unless you use low sodium. But this is a wonderfully aromatic dish, and anything placed atop a mound of garlic mashed potatoes is bound to be delicious.
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If I owned a restaurant, this would probably be my signature dish. I’ve made this so often that I might be able to make it in my sleep. And it is my one-and-only recipe for which I can buy the ingredients in the late afternoon and have dinner on the table by 6:30 or 7:00 – for guests. This is a one dish meal – well, clarify that . . . it’s a grill in one meal. Except for dessert and appetizers, if you’re serving them, you can make this in no time at all. It may be the only recipe in my entire personal cookbook that qualifies. So, take note, if you’d like a company meal with little effort.

My friend Stacey is a good cook, but doesn’t really like spending hours in prep, nor does she have time anymore with two little ones getting into mischief. But after I made this at their house in the Bay Area one weekend several years ago, she said they invited lots of friends over and she got a lot of entertaining done – serving this for every one. So, Stacey, this one’s dedicated to you! You’re my hero!

I’ve told you before about Chris Schlesinger. His book, The Thrill of the Grill, is one of my favorite cookbooks. This recipe came from there. This is the fellow I spoke to, telling him my favorite recipe from his book was the Asian Slaw and he gave me this face. If you haven’t read that story, click here. When he signed my cookbook, I hadn’t prepared this salmon dish yet. I just wish Chris was reading my blog and he’d know that this is my favorite recipe to date. And I’ve amplified on his recipe too. I’ve thought about writing to him tell tell him all about what I’ve done to his recipe. But oh well. He’s a famous chef and all. I think I won’t.

For awhile, some years ago, I cut down the amount of the dressing on this salad, to reduce the total fat grams, but have since decided that the full amount is needed; it’s an important component of the dish so it covers the salad sufficiently and you have enough left over to pour a little over the salmon itself. And if you grill vegetables to go with, like I do, then you need a bit more for them too. Salmon has plenty of fat in its tissues, but it’s good fat, so don’t be thrown by the fat content on this one. I’ve done the math and the salad dressing is fairly inconsequential.

I do need to talk a bit about watercress. It’s a little hard to find – at least it is here in California. Whole Foods sells some funny kind of young watercress still growing in vermiculite covered in a little root ball. It has different roundish leaves. And has almost no flavor. This is NOT what you want for this. You need the real thing, the kind of watercress that’s actually grown in water. It has fattish stems (which you don’t use in the salad) and wonderful crinkly leaves. The taste is peppery, not to everyone’s taste, I suppose. I love it, though. So seek out good, fresh watercress.

Costco sells this huge slab of boneless salmon. It is farm-raised; not my favorite thing anymore, but I will buy it on occasion. I prefer wild caught now, and if you can find it, by all means do so! You wipe it off, spray it with olive oil spray, then place it on two large pieces of greased heavy-duty aluminum foil, crimp up the edges around the salmon (you don’t seal it or cover it). Add a bit of salt and pepper. Meanwhile, you fire up your grill and start working on the vegetables, whichever ones you decide to use. I like putting something red with this dish – the color is just glorious on a large platter. So, you need red bell peppers for sure, even yellow or orange ones too. Asparagus works also. And zucchini too. In a pinch I’ve also thrown a large quantity of halved cherry tomatoes on the platter at the end (not grilled, of course). And DH’s favorite is small red onions, halved. All the vegies need to be well oiled, then grilled. Then you put on the salmon and it’s done when you begin to see some white foam seep up through the middle of the salmon. At the last minute toss the watercress salad with some of the dressing, spread it down the middle of the large platter, then slide the salmon off the foil and on top of the salad and add the grilled vegies (that you’ve kept hot) around the edges. Serve immediately to raves. Guaranteed.
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Romesco Sauce is not your normal run-of-the-mill sauce. It contains some different ingredients. It keeps for weeks and weeks. I always seem to have leftovers of the sauce, so use it on grilled vegetables, even some plain grilled chicken too.

This is from one of Nicole Aloni‘s cookbooks, and was demonstrated at a cooking class she taught several years ago. I loved the combination of textures in this dish. I’d never had bread croutons threaded onto a grilled skewer of anything until this dish was served to me. But I liked it. You don’t want to use bread that will become hard and inedible, so think about that as you’re choosing the bread. In other words, an already firm chunk of sourdough with a very firm crust isn’t going to get any less chewy if you grill it. So, you need to use a softer crumb – like an Italian loaf or a soft type of baguette. I rarely buy grocery store French bread for just this reason – they’re more like white nothingness than a “real” baguette, but for the grilled crouton, it may just be perfect. And, you wouldn’t want to serve bread or another carb with this, either. By the way, Nicole now has a blog, so if you click here, you can take a look.

The Romesco sauce has a Catalan (Spain) origin. I thought it was Italian, but no. I finally found a bit of info about it:

• This Catalan tomato sauce is traditionally served with fish and shellfish but it is also ideal to serve as a dipping sauce. Authentic recipes are made with dried romesco chiles, which have a sweet and hot flavor. Unfortunately they are difficult to obtain outside Spain.
• What’s unique about Romesco is its use of almonds as a thickener, and flavor enhancer. It adds a lot, although you’ll have a hard time picking out the almond flavor once it’s incorporated into the intense red pepper-base. It’s not difficult to make and it keeps for awhile. I love it on hearty vegetables as leftovers too.

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I’d never even heard about paella until about 1967. Wow, that’s 40 years ago. At the time I was living in Denver, Colorado, and friends had returned from serving 3 years U.S. Navy duty in Rota, Spain. We got acquainted with them and began having dinner at one another’s homes on a regular basis. Joan was a good cook, and was happy to share her knowledge about Spanish food she’d learned about and prepared. They had lived “on the economy,” meaning they’d lived off the base, in a regular house, not on the U.S. Navy base, so had made friends with a few locals. One particular neighbor shared food with them and showed her how to make some of the Spanish dishes.

So one night Joan and Roger prepared their version of Spanish paella. They also served us her version of Sangria, which I’ll share another day. Joan explained that after trying many different kinds of paella in Spain, the only one they really liked was this one which combines chicken, Italian-style sausage and shellfish all together in the one dish. She explained that the flavoring of the sausage added a big boost to the flavor. She also said she varied the kind and amount of fish/shellfish included in it, but it always had to have the chicken drumsticks and sausage added as well.

Happily I began making it and have done so about 15 times over the years. It needs to be made for a crowd as it will feed about 12 people. And I would be remiss if I didn’t tell you that this is an expensive dish to make – the more shellfish, the more those dollars add up. Eventually I acquired a paella pan, an inexpensive model from Williams-Sonoma (not available per their website). It was less than $15. And I’d be remiss again if I didn’t tell you that this dish does take a moderate amount of prep time. There’s a bunch of mincing, chopping and sauteing in several pans, to be done. So leave ample time to complete all those tasks.

Here’s a photo of the drumsticks with the onions, yellow bell pepper and garlic. I will admit that over these 40 years I’ve had some difficulty with the paella – sometimes the rice didn’t get cooked. Sometimes the chicken didn’t quite get done, and sometimes the shellfish was undercooked. Maybe if this was made out in the open, in the huge paella pans used by the original sheepherders, you’d know it’s done because it was stirred more often. Here in the U.S. anyway, the presentation is half the pleasure of serving it – with all of the shrimp tails standing up, the drumsticks arranged artfully in a spoke pattern and the rice buried underneath. I’ve used scallops and langostinos, squid, fresh clams and fresh mussels too. Just don’t use all of those as there’s no way you can get them all on top of the rice.

Here’s my advice when making paella:

• cook the rice until it’s just a hair’s breadth from being done (I do this in a separate pan now);
• brown and cook the drumsticks until they, too, are just barely done;
• if using frozen shellfish, defrost it fully first;
• if covering with foil, leave it tented with a space for steam, as that helps to cook all e fish nestled into the top layer; in other words, form it into a kind of dome;
• and lastly, cook the Italian sausage until it’s lost all of it’s pink color, and mince it up into small bite-sized pieces.

Here’s a photo of the rice – you must brown the rice before finally finishing the preparation of the paella. It has a really rich color and the steamy flavor from it is SO good. Until I visited Hungary some years ago I didn’t know there were so many types of paprika, so I now have the traditional, half sharp and smoked. I used some of the half sharp and the smoked paprika in the paella this time and liked it. I order most of my spices now from Penzey’s, and you do know, don’t you, that paprika must be kept refrigerated. Little critters love to get into that herb and it loses its flavor left at room temperature. The addition of saffron is essential – it’s so very Spanish, and leaves a nice underlying character to the rice.

Finally, you begin pulling it all together. You add the canned clams and sausage to the rice, then all that is poured into the bottom of the paella pan, then the drumsticks are placed in a spoke. Shellfish is strategically placed in and around the drumsticks, tails pointing up. If you add mussels or langostinos, those need to be nestled into the mixture as well. By this time the pan is FULL, let me tell you. Lastly, you throw in a bit of fresh tomato, cover with foil and put into the oven. If the fish is cold, just remember that it takes a bit of time for the entire mixture to heat up enough to cook the fish, so make sure it’s done before serving. It always seems to take longer than I think. Take a peek and be certain the shrimp is cooked through. Whisk off the foil and garnish with the reserved minced red bell pepper and peas and serve.
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