Sizzling salmon with bean mash
By Sara Buenfeld
Cooking time
Prep: 15 minsSkill level
EasyServings
Serves 4Sara Buenfeld creates a stylish main course in minutes that's smart enough for casual entertaining.
Nutrition and extra info
Nutrition
- kcalories
- -
- protein
- -
- carbs
- -
- fat
- -
- saturates
- -
- fibre
- -
- sugar
- -
- salt
- -
Ingredients
- 4 skinless salmon fillets, about 175g/6oz
- 1 lime
- 3 tbsp clear honey
- 1 tbsp wholegrain mustard
- 3 x 410g cans butter beans, rinsed
- 25g butter
- 5 tbsp crème fraîche
- 1 garlic clove, crushed
- 100g bag rocket
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Method
- 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.
Recipe from Good Food magazine, May 2002
Comments, questions and tips
Comments
I really enjoyed cooking & eating this recipe. The sauce is sweet & zingy going perfectly with the salmon & bean mash. I didn't grill my salmon but put it in the oven in a dish with all the sauce, so there was plenty of sauce to pour over it all when plated up.
Also served with slightly roasted cherry tomatoes on the vine. Delicious !
The flavours were all great but the dish didn't really turn out as I'd hoped. The bean mash was very dry and required a good slug of stock to moisten it up. The rocket was also very overpowering - I would either use a lot less or substitute it with baby spinach. And by the time the salmon was cooked through under the grill there was very little in the way of 'cooking juices' to drizzle over the dish since it had pretty much dried up. I had to serve it with lime wedges instead. Good flavours, though. And the beans made a pleasant departure, carb-wise, from potatoes or rice.
i think this recipe is a marmite one,love it or hate it ! unfortunately i thought it was awful claggy, funny mix of flavours just yuk, its rare that i cant finish a plate. however my mum thought it was " nice " no more.. i guess its personal taste. i think it was the beans that i found more offensive than anything which is a shame as i was looking for a nice replacement for tatties.
