Salmon with mushy peas and sunblush ketchup recipe

INGREDIENTS

• 2 skinless salmon fillets, 130-140g each and 2-2.5cm thick
• 150 plus 2 tbsp water
• ml extra virgin olive oil
• 3 frozen peas (straight from the freezer)
• tbsp sliced basil
• 200 honey
• g white or red wine vinegar
• 6 tomato puree
• tbsp sunblush tomatoes, each cut into 3
• 1 pine nuts (optional)
• tbsp salt and cayenne pepper