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Grilled salmon with borlotti beans and ‘nduja

Grilled Alaska salmon with borlotti beans and ‘nduja

Grilled salmon with borlotti beans and ‘nduja

PT1H45M

Recipe featured on

Alaska Seafood iOS app

Why not try?

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
  • 350g of borlotti, fresh
  • 50g of shallots
  • 50g of celery
  • 15g of thyme
  • 50g of 'nduja
  • 15g of garlic, sliced
  • 50g of carrots, halved
2
For the salsa verde, cook 2 eggs until hard boiled, peel and remove the yolk. Soak the stale bread in the white wine vinegar for 30 minutes. Meanwhile, and one at a time, finely chop all of the ingredients, including the egg whites. Add to a bowl and mix until combined
  • 20g of egg white
  • 150g of bread, stale
  • 100ml of white wine vinegar
  • 400g of flat-leaf parsley
  • 30g of anchovy
  • 30g of capers
  • 30g of pickled onion
  • 20g of pickled cucumber
3
Add the olive oil and stir through. The sauce will keep for 24-48 hours in the fridge, but is best served fresh
  • 500ml of olive oil
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
  • pepper
  • salt
  • 4 salmon fillets, each weighing 180g
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
  • 2 2/3 handfuls of chervil leaves, for garnish

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