• 4 salmon filets, seasoned with salt and pepper
• Kosher salt
• Black pepper
• 1 cup shelled fresh English peas
• 1 cup sugar snap peas
• 1 tablespoon olive oil
• 1 medium shallot, thinly sliced
• 1 lemon, zested and juiced
• ¼ cup chopped walnuts
• ¼ cup chopped pitted dates or raisins
• 1 to 2 sprigs of mint, torn
• Handful of watercress
• Pinch of cayenne pepper
Bring a pot of salted water to a boil over high heat. Add the English peas to the boiling water and cook until tender, about 2 to 3 minutes. Drain the peas and set aside to cool.
Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cook until soft, about 2 minutes.
Add the walnuts, dates or raisins, and cayenne pepper and cook until the nuts are slightly toasted, about 1 more minute.
Add the snap peas and English peas.
Add 1 teaspoon salt and cook, stirring until heated through, 2 to 3 minutes.
Add lemon zest, half of the lemon juice, and mint and mix until well combined.
For the salmon, heat saute pan to medium-high and add 1 tablespoon of olive oil. When oil is hot, sear the salmon for 3 minutes on each side or until done.
To plate, add a handful of watercress to the bottom of the plate and place the salmon right on the center. Add a spoonful of the pea salad right on top of the salmon. Garnish with lemon zest, fresh-cracked black pepper and a drizzle of olive oil.