- 4 skinless salmon fillets, about 175g/6oz
- 1 lime
The same shape, but smaller than…
- 3 tbsp clear honey
- 1 tbsp wholegrain mustard
- 3 x 410g cans butter beans, rinsed
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 5 tbsp crème fraîche
- 1 garlic clove, crushed
- 100g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it’s golden on top and cooked through (check the centre with a fork).
Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together – a wooden spoon or a masher will do the job – until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it’s hot and just wilted.
Serve the salmon on the mash, drizzled with the cooking juices.