Grilled salmon with borlotti beans and ‘nduja

Grilled salmon with borlotti beans and ‘nduja

Francesco Mazzei's deceptively simple salmon dish is packed with Italian flavours
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    To begin, add the borlotti beans to a large pan with the shallot, garlic, carrot, celery and thyme, then cover with cold water. Bring to the boil then turn down the heat and simmer for 1 hour. Once the borlotti beans are ready, remove the pieces of shallot, celery and carrot and add the 'Nduja. Stir through until the mix has a soup-like consistency. Keep warm until ready to serve
  2. Step 2

    For the salsa verde, cook 1 egg until hard boiled, peel and remove the yolk. Soak the stale bread in the white wine vinegar for 30 minutes. Meanwhile, finely chop all of the ingredients, including the egg white. Add to a bowl and mix until combined
  3. Step 3

    Add the olive oil and stir through. The sauce will keep for 24-48 hours in the fridge, but is best served fresh
  4. Step 4

    Once ready to serve, season the salmon with salt and pepper. Grill the salmon inside the Josper or under a very hot grill for a couple of minutes on each side. If using a Josper, ensure it is preheated to 350˚C
  5. Step 5

    Place the salmon onto plates and spoon the borlotti beans with 'Nduja around and over the top of the fish. Add a spoonful of salsa verde to each plate and garnish with chervil before serving