VIDEO : Seared Salmon with White Beans and Salsa Verde

This recipe is a wonderfully warming Mediterranean inspired dish, with fresh fish, soft white beans in broth, with a tangy herby, olive oil anchovy sauce. Made in 20 minutes, (with a bit of pre-soaking) its a delicious and mightily light supper recipe.

The white beans need a 24 hours soak. I tend to do this overnight, so I can make the recipe in the evening with no faffing about. If you prefer, you can swap the salmon for another type of firm white fish.

Salmon and white beans with salsa verde

Serves 2

  • 2 salmon fillets, each weighing 180g
  • 350g fresh white beans, soaked
  • 1 onion
  • 2 ribs celery
  • a handful thyme leaves
  • 2 cloves garlic
  • 1 handful of parsley leaves, use the stalks to cook and leaves for garnish
  • sea salt and black pepper
  • 1 ltr chicken, or veg stock
  • a dash of fish sauce, optional

Salsa Verde (Makes 1 small jar)

  • 1/2 small onion, finely chopped
  • 2 tbsp red wine vinegar
  • 4 anchovies, rinsed if packed in salt
  • 20g flat-leaf parsley
  • 20g basil
  • 2 tbsp salted capers, rinsed and roughly chopped
  • 120-150ml extra virgin olive oil

Placate chopped onion and remaining salsa verde ingredients in a blender and give a brief whizz. Taste and add more of the vinegar if you like, plus seasoning if necessary. Store in an air-tight container in the fridge.

For the fish and beans

Saute the celery and onion for 10 minute until starting to soften.

Add the soaked beans to a large pan with the garlic and thyme, and some chopped parsley stalks, then cover with stock. Bring to the boil then turn down the heat and simmer for 1 hour. Once the beans are cooked, check seasoning, add some fresh parsley and stir through until the mix has a soup-like consistency. Keep warm until 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

Place the beans and sauce onto plates and top with the salmon. Add a spoonful of salsa verde to each plate and garnish with parsley before serving

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