200ml of Sarson’s “Pickle in 15 Minutes” Mediterranean vinegar blend
2 salmon fillets, skin on
1 lemon, zested
1 handful of mint leaves, finely chopped
1 tbsp of olive oil
Flaky sea salt
Cook the peas in salted boiling water for 1 minute then plunge into iced water.
Drain and place in a bowl with the shredded baby gem and shallot rings and pour over the Mediterranean vinegar blend. Leave to pickle for 15 minutes.
Meanwhile, season the salmon and heat the oil in a hot pan. Place the salmon skin-side down in the pan and cook on a medium heat for 4–5 minutes. When the skin is golden and crispy and the fish is 75% cooked through, flip over and cook for a further 2–3 minutes.
Drain the peas, reserving 50ml of the vinegar. Return the vinegar to the peas and stir in the lemon zest and mint. Season with a pinch of salt and pepper.
Divide the pea salad between two plates and top with the crispy salmon.