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SERVES:
2 large or 4 small servings

INGREDIENTS:

• 2 7-8 ounce boneless, skinless salmon fillets


• Olive oil and salt and pepper for salmon


• Approx. 2-3 cups sugar snap peas


• Approx. 1/2- 3/4 cup sliced radishes


• 3 Tbs chopped mint


• Juice of half large lemon


• Approx. 1/4-1/3 cup extra virgin olive oil


• 1 tsp Dijon mustard


• Pinch light brown sugar


• Black pepper to taste


• Crumbled feta cheese as needed (approx. 3/4 cup)

PROCEDURE:

Trim the sugar snap peas by pulling off the stem and, in the same motion, pulling off the long fibrous thread along one side and also halve and thinly slice a handful of radishes and chop a few Tbs of mint.

For the dressing, squeeze the juice of 1/2 lemon into a small mixing bowl and add twice that amount of extra virgin olive oil, add a little dollop of Dijon mustard, a little pinch of light brown sugar and a crack of black pepper and whisk it up.

The next step is to head outside and cook the salmon on the grill (or pan roast or bake it inside).

Brush the salmon with a little oil and season with salt and pepper and bring a clean plate outside with you so you can put the cooked salmon on that when it is done and then place the fillets on the grill, with side the skin used to be on down.

Make sure you give the grill a good brushing before adding the salmon and the fat from the skin side of the salmon will help keep it from sticking to the grill and then carefully flip it over and finish cooking it through on the second side.

Assemble the salad by adding the snap peas to a bowl and adding the sliced radishes, the chopped mint, crumbling the cooked salmon into that and dressing it with as much of the vinaigrette as you like and then add as much crumbled feta cheese as you like and toss to combine.

HINTS:

Give this a flavor jolt by squeezing a little more lemon juice over each finished salad and season with a touch of salt if you like.