Roast salmon with crushed butter beans

4
1 hour 10 minutes

Ingredients

  • 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

Dressing

  • 1 small red onion, very finely diced
  • 1/2 green pepper, very finely diced
  • 50g of sherry vinegar
  • 70ml of extra virgin olive oil
  • 1 handful of flat-leaf parsley, chopped
  • sea salt

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 with the salmon, flaked into large chunks