Salmon fillets with green curry peas

1. Put the peas, curry paste, coconut powder, two-thirds of the coriander and half the salad onions in a large saucepan with 250ml water, and heat until simmering. Cover and cook gently for 10 minutes. Bring a saucepan of water to the boil, ready to cook the noodles.

2. Heat the wok oil in a frying pan and fry the salmon for 4-5 minutes on each side, until cooked through. Lift out onto a plate and keep warm. Add the remaining salad onions to the pan and stir fry for 30 seconds.

3. Lower the noodles into the water, turn off the heat and leave for 6-8 minutes until soft, then drain. Blend the pea curry in a blender and reheat in the pan, adding a splash more water if needed to loosen. Spoon onto plates and top with the salmon and noodles. Scatter the remaining salad onions and coriander on top.

Cook’s tip The pea curry makes a delicious, quick-and-easy midweek soup on its own, without the salmon. Top with Greek yogurt and accompany with warm granary bread.