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.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.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments