Grilled Salmon with Pureed Peas and Herbs
Saturday morning visits to the fish store always used to be one of my favourite parts of the week. (At a young age, licking salt water from around the edges of the lobster tank was the highlight of the outing, but I’ve thankfully since dropped that habit) I love the huge display cases and fresh, salty smells. As I don’t eat meat, seafood is one of the best sources of protein for me as well. And although I love any type of fish, salmon is always a classic; a staple in our house, as it can be used with so many different flavours and meals. Whether eaten on the Gulf of Thailand this past Christmas, or just on our basement couch in front of the TV, fish is one of my favourite meals and something I always request for dinner.
Serves 4
Ingredients:
1 cup green peas (fresh or frozen)
1/4 cup fresh basil
1/2 cup fresh mint
Juice of 1/2 a lemon
1 tbsp goat cheese
Salt
Pepper
1 1/4 lb salmon (this was divided into 4 portions)
1 clove garlic
1/2 tbsp honey
1 tbsp soy sauce
4 tbsp olive oil
1. Measure out your peas and if using frozen, reheat in a covered bowl in the microwave with 2 tbsp of water for about 2 minutes. 
2. Wash and chop herbs, then put into a food processor along with the peas. 
3. Add the lemon juice and goat cheese and blend until smooth. Season with salt and pepper to taste.
4. In a small bowl, whisk together the garlic, honey, soy sauce, olive oil and a pinch of salt and pepper.
Place salmon on a plate and pour the mixture on top, rubbing in with your hands
5. Let the salmon sit in the marinade while you heat up the barbecue to about 450 degrees. (The temperature doesn’t really matter, just make sure you have the burners set to medium-high)
6. Cook the fish for about 7 minutes per side or until fairly firm to the touch and no longer bright pink in the middle. (You may have to cut it open slightly to check for done-ness) 
7. Top with pureed peas and herbs and serve! Enjoy! (We had ours with roasted broccoli and cucumber salad)