Pan-fried Salmon With Cannellini Bean Purée

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 75 g rocket
• 100 g baby spinach leaves, lightly rinsed
• 50 g watercress
• 16 cherry tomatoes, halved
• 4 salmon fillets, about 200 g each, trimmed and boned
• 1 tablespoon olive oil
• 4 garlic cloves, halved
• balsamic vinegar, for drizzling
• sea salt & freshly ground black pepper
• 400 g canned cannellini beans, drained and rinsed
• 1 garlic clove, crushed
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh thyme
• 2 teaspoons olive oil
• sea salt & freshly ground black pepper

Recipe

• 1 reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. add the cherry tomatoes and set aside.
• 2 to make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. season with salt and pepper, to taste, then process to a smooth, soft purée. add a little more water, if necessary. transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. let stand for 1 minute before serving.
• 3 meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. add the garlic and fry gently for 1 minute. add the salmon and cook for 5–8 minutes, turning once halfway through.
• 4 drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. put a spoonful of cannellini bean purée on each of 4 warmed serving plates. put the reserved rocket leaves on top, followed by the salmon. drizzle with a little extra virgin olive oil. serve immediately with the salad.
• 5 variation: the bean purée would be delicious with most grilled foods. try chicken, turkey, large prawns or tuna. use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.