Make this in late spring or early summer when fresh broad beans and peas are coming into season and are at their sweetest.
Grilled salmon in a spring vegetable broth
125g podded fresh broad beans
900ml vegetable broth
1 small fennel bulb, thinly sliced plus fronds
200g podded fresh peas
1 bunch spring onions, sliced
250g bok choy, thickly sliced
4 x 150g salmon fillets
salt and freshly ground black pepper
baby new potatoes to serve
For the rocket mayonnaise:
50g rocket leaves
2 tablespoons snipped chives
2 tablespoons chopped parsley or tarragon
1 teaspoon Dijon mustard
1 medium egg yolk
juice of ½ lemon
100ml fruity olive oil
50ml double cream, whipped
Make the rocket mayonnaise. Briefly blanch rocket in a small pan of lightly salted boiling water for a few seconds until it starts to wilt. Drain in a colander and cool under the running cold tap. Drain and gently pat dry with kitchen paper. Blitz in a blender or food processor with the herbs, mustard and egg yolk. Add lemon juice and then the olive oil in a slow steady stream through the feed tube while the motor is running, until the mayonnaise is thick and smooth. Transfer to a bowl and season to taste. Gently stir in the whipped cream. Cover and refrigerate.
Bring a small pan of water to the boil and add the podded broad beans. Cover the pan and simmer gently for about 3 minutes until beans are tender. Drain and cool under running cold water. Use your fingers to gently squeeze the green beans out of their grey outer casings.
Bring the vegetable broth to the boil. Reduce heat, add the fennel bulb (reserving fronds) and cook gently for 5 minutes. Add peas and bok choy and simmer for 2-3 minutes until just tender. Stir in the cooked broad beans and season to taste.
Meanwhile, cook salmon fillets in a lightly oiled grill pan or frying pan for 4-5 minutes each side, until salmon is opaque and cooked through and the skin is crisp and golden brown.
Divide the broth between 4 shallow bowls or deep plates. Place a salmon fillet on top of each one and a dollop of rocket mayonnaise. Serve immediately, garnished with the chopped fennel fronds, with boiled new potatoes.
Vicki Edgson is a practising nutritional therapist and Heather Thomas is a food writer; together, they are the authors of Broth (Jacqui Small), available from good bookstores, from which these recipes and images are reproduced with kind permission.
Pic credit: Lisa Linder