Roast salmon with crushed butter beans
A platter of flaky roast salmon is a real treat, and this recipe sees the noble fish paired with a bowl of creamy crushed butter beans dressed with piquant sherry vinegar and oil. An ideal dish to enjoy in the garden with a glass of white wine in the sunshine.
- Cooking:
- Serves: 4 persons
Ingredients
- ½side of salmon, weighing approx. 600g
- ½lemon, sliced
- olive oil
- sea salt
- freshly ground black pepper
- 400g of butter beans, dried, soaked overnight in cold water
- 1carrot, peeled and halved
- 1onion, peeled and halved
- 3garlic cloves, bashed with their skins left on
- 4sprigs offresh thyme
- 1small red onion, very finely diced
- ½green pepper, very finely diced
- 50g of sherry vinegar
- 70ml of extra virgin olive oil
- 1handful offlat-leaf parsley, chopped
- sea salt
Instructions
Step 1
Drain the beans and place them in a pan along with the carrot, onion, garlic and thyme. Cover with fresh water, then place over a medium heat and bring to a simmer. Cook the beans until tender – this usually takes about an hour but it depends on the age of your beans (very old beans can take longer)Step 2
While the beans cook, place the red onion and green pepper in a bowl and cover with the sherry vinegar. Set asideStep 3
Preheat an oven to 250°C/ gas mark 9. Around 15 minutes before the beans are ready, place the salmon on a baking tray skin-side down and rub all over with a very thin layer of olive oil. Season heavily with salt and pepper, scatter with the sliced lemon and roast in the hot oven for 20 minutesStep 4
Once the beans are cooked, drain off any liquid then use a wooden spoon to beat and mash the beans with the olive oil to create a chunky texture. Strain the onion and pepper and stir into the beans, along with some of the leftover sherry vinegar and some saltStep 5
Serve up warm with the salmon, flaked into large chunks