- dash olive oil
- 100g/3½oz salmon fillet, skin on
- salt and freshly ground black pepper
- 30g/1oz butter
- 100g/3½oz fresh or frozen peas
- 1 tbsp white wine vinegar
- splash extra virgin olive oil
- salt and freshly ground black pepper
- 1 lemon, cut into wedges, to garnish
- Heat the olive oil in a frying pan. Season the salmon with salt and black pepper and add to the hot frying pan, skin-side down. Cook for 2-3 minutes on one side, before turning over and frying for 1-2 minutes on the other side.
- To make the mushy peas, melt the butter in a saucepan. Add the peas, vinegar and a splash of hot water and cook for 3-4 minutes, or until the peas are soft.
- Add the extra virgin olive oil and salt and freshly ground black pepper to taste and mash roughly.
- To serve, put the mushy peas on a plate and top with the salmon, skin-side up. Garnish with lemon wedges and serve straightaway.