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1
Preheat your oven to 120C/Gas 1/2, position middle shelf.
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2
Boil your kettle.
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3
Start with the salmon.
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4
Get a non-stick baking tray.
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5
Put the salmon on the tray.
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6
Season each fillet with salt and cayenne.
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7
Brush the seasoning into the flesh.
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8
Bake for 22 minutes.
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9
While the salmon bakes, prepare the mushy peas.
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10
Get a medium-sized pan.
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11
Add 150ml water and 1 tbsp of the extra virgin olive oil.
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12
Bring to the boil.
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13
Add the peas.
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14
Cover and bring back to the boil.
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15
Take the lid off.
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16
Boil rapidly for 4 minutes until all but 3 tbsp of the liquid has evaporated.
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17
Add 3 tbsp of the basil.
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18
Mash or blend the pea mixture to a chunky texture.
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19
Season to taste.
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20
Next, make the sunblush tomato ketchup.
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21
Get a small pan.
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22
Add the honey, wine vinegar, tomato puree, 2 tbsp of water and the remaining 2 tbsp of extra virgin olive oil.
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23
Whisk together.
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24
Add the sunblush tomatoes and pine nuts if you are using them.
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25
Put the pan on a medium heat for 30 seconds or so until the relish is warm but not boiling.
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26
Add the remaining 3 tbsp of basil.
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27
Take the pan off the heat.
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28
Season to taste.
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29
Put the mushy peas on one side of your plates.
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30
Put the salmon next to them.
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31
Spoon the sunblush tomato ketchup over and around the salmon.
