200g/7oz crème frâche
1 tsp wholegrain mustard
1 lemon, juice only
1 small garlic clove, crushed
a handful of basil, shredded (reserve some for the garnish)
Bring a medium saucepan of salted water to the boil and preheat a frying pan.
Mix all the sauce ingredients together well in a blender. Check for seasoning.
Cook the peas in the boiling water.
Season the flour and dip the steaks in it.
Heat the oil in the frying pan and fry the salmon steaks on a high heat until browned on both sides.
Turn off the heat and allow to rest for 5 minutes.
Break the salmon up into large chunks.
Place the cos lettuce on a plate, place the salmon on top and drizzle over the sauce and garnish with the parmesan and basil.
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