Whisk the marinade and taste. It should be sweet but not overly so, punchy and sharp. Adjust until it sings.
Slather all over the salmon, season again with salt and pepper.
Roast at 180°C for 12-15 minutes, then grill/broil for the last 3 to 5 minutes for a bit of caramelisation.
Blanch the snap peas and frozen peas in just-boiled water for a minute or two until thawed and vivid green.
Drain well and leave to steam dry for a few minutes, then toss with everything else.
Taste. It should be sharp, herby, salty and fresh.
Flake the salmon into big pieces on a platter, scatter the relish generously over the top.
Spring on a plate.
