Sticky soy salmon and mixed bean salad
James brings us a superb fish dish full of nutrients and great flavours!
Serves 4
Ingredients
For the salmon
4 skinless boned salmon fillets1 tbsp olive oilZest and juice of 1 lime 1 tsp smoked paprika½ tsp ground ginger1 tbsp dark soy sauce1 tbsp grain mustard2 tbsp honeyPinch sea salt and generous twist black pepper
For the Bean and mint salad
200g frozen broad beans1 tin of butter beans, drained and rinsed1 tin of cannellini beans, drained and rinsed2 red chillis, deseeded and choppedZest and juice of 1 lemon30g (small bunch) fresh mint leaves, chopped50ml extra virgin olive oil, plus extra for drizzling50g (large handful) rocketCrushed sea salt and freshly ground black pepper
For the coriander and créme fraiche
4 tbsp créme fraiche 2 tbsp chopped corianderTwist of black pepper
Method
In a bowl mix the lime zest, paprika, ginger, grain mustard and soy together. Brush the mixture all over the salmon fillets and leave out of the fridge at room temperature for 10 minutes.
Next heat a non stick char grill pan to a medium heat, drizzle the oil over your salmon fillets and lay on to the pan presentation side down. Cook the salmon fillets for roughly 3 minutes on both sides, moving it occasionally to make sure they don't stick to the pan. Remember - keep the heat only to medium to allow the salmon to cook through gently.
When the salmon is cooked, brush with honey and roll on the pan
For the salad, place the mixed beans in a bowl. Add the lemon zest and juice, chopped mint, chilli and olive oil. Stir together and season with crushed sea salt and freshly ground black pepper. Place the rocket in a salad bowl and spoon over the dressed beans.
Mix all of the créme fraiche ingredients together
Squeeze the lime juice over the fish and serve with the mixed bean salad and a dollop of coriander and créme fraiche.