Crispy Skin Salmon on Mushed Peas

• salmon fillet

• spring onion

• peas (frozen if out of season)

• basil

• butter

• 100 ml vegetable stock or water

• garlic

• salt & pepper

• ice bath

For the garnish, cut off the green bits from 3 spring onions, julienne them at an angle and put them in the ice bath. this will make the spring onion curl and keep them fresh.

In a pot, add your peas, roughly chopped basil, sliced spring onions (white and green bits), a good table spoon of butter and the vegetable stock or water. Season with salt and pepper. Bring them to boil on medium heat, then let them simmer for about 3 mins. Once ready, blitz the mix to create your mush. You can always add a little bit of cream if you like. And always taste and adjust to your preference.

In the meantime, score the skin of your salmon, and give it a good seasoning with salt and pepper. Heat a non-stick pan and add a touch of olive oil as soon as the sides start smoking. Lower the heat to medium and add your piece of fish (skin side down) and let it cook without touching it. Season the other side and watch as it cooks. When it's about 80% cooked through, flip the salmon, add crushed garlic and butter to the pan and baste your fish. This step is not necessary if you're watching your calories, but it does make a difference in flavour and texture. Your fillet shouldn't take more than two minutes to cook with the basting.

Add your mush to a plate and lay your salmon on top. Top it with that spring onion garnish and you're ready for the journey.

Other types of fish are also good with this dish.

You can cook your fish differently and/or without the skin.

If you like your salmon medium, don't lower the heat and flip it when it's cooked one third through.