Roast salmon with crushed butter beans

(5.00)

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 olive oil. An ideal dish to enjoy in the garden with a glass of white wine in the sunshine.

First published in 2020

Ingredients

Metric

Imperial

Butter beans

Dressing

  • 1 small red onion, very finely diced
  • 1/2 green pepper, very finely diced
  • 50g of sherry vinegar

Method

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)

2

While the beans cook, place the red onion and green pepper in a bowl and cover with the sherry vinegar. Set aside

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 minutes

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 salt

5

Serve up warm, garnished with the chopped parsley, and with the salmon flaked into large chunks on the side

First published in 2020

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