Salmon Dip in tomatillo and jalapeno

Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the corn tortillas and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.

Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.