Grilled Herbed Salmon

Pod the broad beans, simmer the beans in salted water for about five minutes, and drain under cold water. Peel the beans and put to one side.

Trim the salmon if necessary. Chop the herbs well and mix together. Paint the salmon with olive oil, season with salt and white pepper and a couple of squeezes of lemon juice, and press the herbs into both sides of the salmon  Picture  .

Put the grill on at the highest heat possible and line a grill pan with foil and paint with a little olive oil. Chop the broad beans roughly  Picture  , put in a saucepan with a spot of olive oil and warm through over a low heat. Season with salt and pepper and a little lemon juice, stir in the pea shoots or similar and put to one side.

Grill the salmon very quickly on both sides - the aim is for it to be still quite pink and the herbs not browned. Spoon the broad beans etc. on to serving plates. Cut the salmon into cubes, arange on the broad beans and serve immediately  Zoom  .