Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I normally plant a few snow pea or pea plants but rarely get to harvest them because I tend to raid all of the shoots for salad before they get a chance to develop.
4 x 150-160g salmon portions, skinned and boned
A couple of good knobs of butter
A couple of handfuls of pea shoots
60g mange tout or sugar snaps shredded lengthways
A tablespoon of olive oil
Salt and freshly ground black pepper
Season the salmon fillets, heat a little of the butter in a heavy-based or non-stick frying pan and cook the salmon for a couple of minutes on each side, keeping it a little pink. Depending on the thickness of the salmon you may need to cook them a little longer.
While the salmon is cooking, heat the rest of the butter in a frying pan and quickly cook the pea shoots and mange tout for a minute or so, seasoning them and stirring as they are cooking. Spoon into the centre of warmed serving plates, place the salmon on top and spoon a little olive oil over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments