Second harvest of the year (although my first was only rocket) sweet peas, rocket (arugala), parsley, Thai basil and a touch of coriander. Mixed into a salad with browned salmon and sumac butter.

When I have to eat away from home these days I usually end up feeling sick sooner or later so I am always relieved to be cooking for myself again. This time we had some local wild salmon from Trout Lake Farmer’s market which I cut into steaks and seared golden with my favorite anti-radiation seasoning (high in antioxidants, seaweed and himalayan salt). I didn’t want to have to go shopping and fortunately my balcony garden came to the rescue with sweet peas and rocket as well as some tasty herbs. We didn’t have lime juice but the sumac and sauerkraut gave just the right tang and the browned butter from the seared salmon was perfect for tossing with the rocket and herbs for a slightly wilted salad.

• 2 salmon steaks
• 1-2 t sumac
• 1 t anti-radiation seasoning (seaweed, himalayan salt, sumac, turmeric, black pepper)
• 1/4 c butter
• 1 c fresh peas
• 1 c rocket leaves lightly chopped or torn
• 1/3 c homemade sauerkraut (optional)
• handful parsley, Thai basil and cilantro, lightly chopped

Method:
Sear steaks on both sides in butter, season each side with sumac and anti-radiation seasoning (or just use salt and pepper). Don’t over cook. About 2-3 mins on each side depending on thickness and how you like it.

Toss greens together. Saute peas lightly in butter. Pour butter over greens with peas, toss. Place salmon on leaves and enjoy.

Thank you peas! Unfortunately I think my cat may have killed them by pissing in the peas with her acidic pee while we were gone so that may be all we get this year 🙁