Ingredients

• 100g/3½oz salmon fillet
• skin removed
• dash olive oil
• salt and freshly ground black pepper
• 100g/3½oz fresh peas
• 15g/½oz butter
• 1 garlic clove
• finely chopped
• 3 tbsp double cream
• 1 sprig fresh thyme
• leaves only
• salt and freshly ground black pepper
• 3 tbsp balsamic vinegar

Directions

• For the salmon
• rub the salmon with olive oil
• salt and freshly ground black pepper. Heat a griddle pan until hot
• add the salmon and griddle for 1-2 minutes on each side
• or until charred on the outside and just cooked through.
• For the creamed garlic peas
• place the peas into a pan of boiling salted water and boil for 2-3 minutes
• or until tender and then drain. Place the cooked peas into a small pan
• add the butter and garlic and fry gently for 1-2 minutes. Add the cream
• thyme
• salt and freshly ground black pepper and simmer for two minutes.
• For the balsamic reduction
• pour the balsamic vinegar into a small pan and simmer for ten minutes
• or until reduced and sticky.
• To serve
• spoon the peas onto a serving plate. Top with the chargrilled salmon and drizzle the balsamic reduction onto the plate.