Grilled salmon with borlotti beans and ‘nduja
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Francesco Mazzei packs some bold Italian flavours into this enticing salmon dish. The beans are cooked with stock vegetables until tender before fierce and meaty 'Nduja sausage is stirred in. Mazzei recommends using a Josper grill for this recipe, a grill that can be carefully controlled to reach temperatures of up to 350°C, but if you don't have one at home, use a very hot grill, griddle pan or barbecue.
First published in 2015
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Ingredients
Metric
Imperial
Salmon and borlotti beans
Salsa verde
- 1 egg
- 15g of bread, stale
- 10ml of white wine vinegar
- 40g of flat-leaf parsley
- 1 tsp anchovy fillets, chopped
- 1 tsp capers
- 1 tsp pickled onion, chopped
- 1 tsp pickled cucumber, chopped
- 50ml of olive oil
SAVE RECIPE
Method
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
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
- 1 egg
- 1 tsp anchovy fillets, chopped
- 1 tsp capers
- 1 tsp pickled onion, chopped
- 1 tsp pickled cucumber, chopped
- 15g of bread, stale
- 10ml of white wine vinegar
- 40g of flat-leaf parsley
3
Add the olive oil and stir through. The sauce will keep for 24-48 hours in the fridge, but is best served fresh
- 50ml 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
- 1 handful of chervil leaves, for garnish
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