Salmon with a Green Pea Salsa

Salsa: Cook the peas in boiling salted water until just tender. Drain and refresh under cold water and drain again. Place in a bowl and set aside.

Put all the remaining ingredients into a food processor and process to a fine paste. Pour half the salsa over the peas and combine, reserving the rest.

Potatoes: Cook the potatoes in boiling salted water until tender. Drain and tip back into the saucepan. Place back over a low heat to drive off excess moisture then lightly crush with a fork. Stir in a little olive oil and season. Keep warm.

Salmon: Brush both sides of the salmon with oil and season. Heat a sauté pan and cook the salmon until done to your liking.

To serve: Divide the potatoes between plates and spoon over the pea salsa. Top with the salmon and drizzle over the remaining sauce. 

Cook’s Tip: Cooked edamame (soy) beans or broad beans (peeled) can be used in place of the peas.