• 1 cup English Pea juice
• Salt
• Pepper
• ½ cup whole sugar snap peas

• 1 tbs. red miso
• 1 tbs. lemon juice
• 1 tbs. water
• 2 tbs. soy sauce

• 4 6-ounce salmon fillets (pin bones removed)

• Raw Pea Shoots

In a small bowl whisk together the miso, lemon juice, water, and soy sauce until well mixed. Pour into a shallow dish and lay the salmon on top. Cover and place in the refrigerator for an hour, flip the salmon over and allow it to sit for another hour.

Place the pea juice in a small, heavy saucepan and cook, stirring constantly over low heat until the juice begins to thicken. Add the snap peas and cook for another two minutes, Remove from the heat and continue to stir for about 3 minutes. Season with salt and pepper.

Heat a skillet over medium heat and cook the salmon until well browned on the bottom. Turn the fillets over cook on the other side.

Place the pea sauce and snap peas into a bowl, add a layer of pea shoots and place the salmon on top. Garnish with lemon.

NOTE: Depending on the season or the freshness of the peas, you may need to add some additional starch to fully thicken the sauce. If so, mix 1 teaspoon of corn starch with 1 teaspoon of water and drizzle into the pea sauce while stirring.