Grilled salmon with crushed pea mayonnaise

Serves 4

(Jason Lowe)

Now the peas have started to come into season I thought we had better make the most of them. This recipe is a bit like the fresh mushy peas that we do in the restaurant, but with the addition of mayonnaise. You could make your own mayonnaise for this if you want; or you could use a good quality jar. My favourite is Delouis Fils (£1.99, Waitrose).

4 portions of salmon weighing about 160-180g each, skinned and boned
Vegetable or corn oil for brushing
Salt and freshly ground black pepper
70-80g shelled weight of fresh peas
10 or so mint leaves
1tsp sugar
4-5tbsp good quality mayonnaise
1 lemon, quartered, to serve

Cook the peas in boiling salted water, with the sugar, for about 10 minutes until tender; add the mint leaves, remove from the heat and drain. Coarsely chop in a food processor then remove and leave to cool.

Preheat a ribbed griddle pan or a barbecue, season the salmon and brush the pan with oil. Cook the salmon for about 3 minutes on each side, keeping it nice and pink. Meanwhile, mix the peas with the mayonnaise and season. Serve with the mayonnaise and lemon on the plate.