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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies