Peanut-crusted salmon

Cut broccoli into small florets.

Boil for 3 to 4 minutes, until tender-crisp.

Drain the broccoli and rinse under cold water to stop cooking and retain its bright green color.

Crush the peanuts into pieces, making sure to keep a few larger pieces for a varied texture. Reserve a tablespoon of peanuts for the sauce.

Brush salmon steaks with mustard.

Roll the salmon steaks in the crushed peanuts, pressing lightly to adhere the peanuts to the salmon.

Cook in a pan with a little olive oil for about 2 minutes on each side, adjusting the cooking time according to the thickness of the steaks. The salmon should be golden on the outside and slightly pink on the inside, for a perfect medium rare.

In a bowl, mix peanut butter with boiling water and soy sauce until smooth.

Add the squeezed lemon juice to the sauce and leave to cool.

Pour the sauce into a small jar and sprinkle a spoonful of crushed peanuts over the top.

Slice the salmon steaks and arrange them on each plate, with the drained broccoli next to them.

Serve with the peanut sauce on the side.