4 chunky skinless salmon fillets, about 150 g (5 oz) each
2 tablespoons snipped chives
instant mashed potato, to serve
Heat the oil in a large, heavy-based frying pan and cook the leek over a medium heat, stirring frequently, for 3 minutes until softened. Add the fish stock, bring to the boil and continue boiling for 2 minutes until reduced a little. Add the crème fraîche and stir well to mix. Add the peas, soya (edamame) or broad beans and salmon and return to the boil.
Reduce the heat, cover and simmer for 10 minutes until the fish is opaque and cooked through and the peas and beans are piping hot.
Sprinkle over the chives and serve spooned over creamy instant mash with butter and a good grinding of pepper.