Grilled King Salmon with English Peas and Mint / Jill Silverman Hough

Ingredients

• 2 tablespoons/30 mL olive oil, plus more for fish
• 2 cloves garlic, minced
• 2 cups/300 g blanched English peas or frozen peas, thawed
• 2 cups/475 mL whole milk
• 30 leaves fresh mint
• 1 tablespoon/15 mL whole-grain mustard
• Tabasco sauce, to taste
• Kosher salt and freshly ground black pepper
• Four 6-ounce/170 g salmon fillets, skinned and deboned