Ingredients

• 1 tbsp olive oil
• 2 x 150g/5oz wild salmon fillets
• 500g/1lb 2oz fresh peas
• pods removed
• 1 tbsp fresh marjoram
• finely chopped
• 2 tbsp butter
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 200g/7oz ripe baby cherry tomatoes
• ½ tsp caster sugar
• 1 tsp Cabernet red wine vinegar
• seaweed salt (equal parts of sea salt and dried nori ground together in a mortar and pestle)
• 2 sprigs fresh basil

Directions

• Heat a frying pan until hot and add the olive oil. Place the salmon fillets in the pan
• skin-side down.
• Cook the salmon for three minutes
• then turn over and cook for a further three minutes until cooked all the way through. Remove from the heat and rest in a warm place.
• For the crushed peas with marjoram
• bring a saucepan of water to the boil and add the podded peas.
• Cook the peas for 1-2 minutes
• then drain and transfer to a bowl of iced water to cool. When the peas are cool
• drain them.
• Heat a small frying pan until hot. Add the peas to the pan along with the marjoram and butter and heat through
• crushing lightly with a wooden spoon. Keep warm.
• While the fish and peas are cooking
• make the vine tomato sauce. For the vine tomato sauce
• whisk the Dijon mustard
• white wine vinegar and extra virgin olive oil together in a bowl and season with salt and freshly ground black pepper.
• Transfer the mustard mixture
• cherry tomatoes and sugar to a blender or food processor and blend until puréed.
• Pour the puréed mixture through a sieve into a bowl. Add the Cabernet red wine vinegar and stir well.
• Place a chef's ring in the middle of an individual serving plate and place half of the peas inside
• pressing well to the edges. Remove the ring. Repeat with the remaining peas on another plate.
• Place a salmon fillet on top of each of the pea circles and spoon the sauce around. Finish with a sprinkle of seaweed salt and a sprig of basil each. Serve at once.