Ingredients

• 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

Directions

• 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.