Salmon with Potatoes and Peas | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic (sliced)
• 1/8 teaspoon hot red pepper flakes
• 1 inch fresh gingerroot (peeled and thinly sliced)
• 2 cups rich chicken broth
• 5 small yellow potatoes, (sliced 1/2-inch thick)
• 8 ounce salmon, (2 fillets)
• salt and freshly ground black pepper (to taste)
• 1/2 cup frozen peas
• 1 scallion (sliced)