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 olive oil. An ideal dish to enjoy in the garden with a glass of white wine in the sunshine.
Ingredients
Metric
Imperial
- 1/2 side of salmon, weighing approx. 600g
- 1/2 lemon, sliced
- olive oil
- sea salt
- freshly ground black pepper
Butter beans
- 400g of butter beans, dried, soaked overnight in cold water
- 1 carrot, peeled and halved
- 1 onion, peeled and halved
- 3 garlic cloves, bashed with their skins left on
- 4 sprigs of fresh thyme
- 70ml of extra virgin olive oil
- salt
- 1 handful of flat-leaf parsley, chopped
Dressing
- 1 small red onion, very finely diced
- 1/2 green pepper, very finely diced
- 50g of sherry vinegar
Method
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)
While the beans cook, place the red onion and green pepper in a bowl and cover with the sherry vinegar. Set aside
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
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
Serve up warm, garnished with the chopped parsley, and with the salmon flaked into large chunks on the side
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