|1.||Bring a pot of lightly salted water to the boil over medium high heat. Add McCain Baby Peas and cook for 3 minutes or until tender.|
|2.||Drain McCain Baby Peas and in the same saucepan, melt butter in the cream. Once melted, add McCain Baby Peas, mint, lemon and garlic and mash with a potato masher until chunky with small pieces of peas remaining. Season with salt and pepper to taste and keep warm.|
|3.||Meanwhile, place salmon, skin side up, on a plate. Drizzle with oil and rub salt into skin. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn, and cook, covered for 4 to 5 minutes for medium or until cooked to your liking.|
|4.||Spoon the mashed peas onto plates and top with the salmon, skin side up.
|5.||Serve with McCain Traditional Roasts Potatoes and perhaps some hollandaise sauce.|