Grilled salmon with pea puree and tarragon sauce

Method

Cut the salmon fillet into four 1inch (2.5cm) thick steaks.

Slice the fresh lemon and use half for the juice.

Brush both sides of the salmon with the lemon juice.

Grill for 5 to 6 minutes turning the salmon on both sides.

Meanwhile combine shallot, tomato, tarragon, parsley and yogurt in a bowl.

Boil the frozen peas in salted boiling water; blanch for 2-3 minutes.

Drain and reserve the liquid.

Blitz the peas.

Add some liquid to the peas for the right consistancy and season to taste.

To serve

Serve with lemon quarters, peas on the side pour the tarragon sauce over the salmon.