Salmon Skewers with Mushy Peas and Pea Tendril Salad

Salmon Skewers with Mushy Peas and Pea Tendril Salad


20 Minutes



For 4 people

  • 1 pinch(es) Salt flakes and freshly cracked pepper
  • 1 tablespoon(s) butter
  • 0.25 cup(s) Flowerdale Farm Fresh Cut Mint, shredded
  • 2 lemons' juice and zest
  • 2 cup(s) podded peas
  • 4 salmon fillets, deboned and skin removed
  • 2 cup(s) Flowerdale Farm Pea Tendril Salad Greens
  • 8 wooden skewers
  • 4 tablespoon(s) olive oil

Adjust Quantity


  1. Soak 8 wooden skewers in water for ½ hour.
  2. Slice salmon fillet in even cubes, season with salt and pepper and half the lemon zest, then thread onto skewers. To make the mushy peas, melt the butter in a small pot and add the peas and mint. Simmer gently for about 10 minutes.
  3. Add half the lemon juice, season with salt and pepper and mash roughly. Keep warm while cooking the salmon and preparing the pea tendrils. Toss pea tendrils with the remaining lemon juice and zest, a little salt and pepper and one tablespoon of the oil.
  4. Brush a very hot grill plate with olive oil and sear each side of the skewers until the ends appear completely cooked (approx. 2 minutes each side). Serve together with the mushy peas, tendril salad and a wedge of lemon.