Ingredients :
- fish
- 300g salmon fillet
- salt and pepper
- juice of half a lemon
beans :
- tin of Cannellini Beans
- 2 sprigs of fresh rosemary
- 3 cloves of garlic
- 100ml water juices of half a lemon
- olive oil
- chopped parsley
- 3 chopped spring onions
tomatoes :
- 200g cherry tomatoes
- a finely chopped shallot
- 2 tablespoons of red wine vinegar
- 12 torn basil leaves
- salt, pepper
- olive oil
Method :
Start by putting the beans, rosemary and whole, peeled cloves of garlic and water in a saucepan and very gently heat until just starting to reach a boil then remove from the heat. The purpose of this is to infuse the flavors.
For the cherry tomatoes, cut them in half and place in a bowl with the shallot (finely chopped). Add the red wine vinegar and a glug of olive oil and stir and let stand whilst you prepare the rest of the meal.
Skin the salmon, cut into healthy size chunks (about the width of 2 fingers), season with salt and paper and coat in olive oil and place in a searing hot pan until just cooked through, squeeze over the lemon juice 30 seconds before removing from the pan.
Whilst the salmon is cooking drain the beans and remove the garlic cloves and sprigs of rosemary. Discard the sprigs of rosemary (don't worry if a few leaves stay with the beans) and mash the garlic in the lemon juice. Add the chopped parsley and spring onion to the beans and lemon juice and garlic. Mix well with a glug of olive oil.
Just before serving, season the tomatoes with salt and vinegar then add the ripped basil leaves mix well with a little more olive oil.
Serve and enjoy.
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