This is an impressive salmon dish - both to look at and to eat. It's super easy to achieve, however! A fresh mango-cucumber salsa tops pan-fried salmon, served over a lovely cannellini bean mash.
2 people made this
1 small cucumber, diced
2 spring onions, sliced
1 large mango, diced
1 tablespoon capers, rinsed
1 small red chilli, seeded and finely chopped
1 tablespoon lemon juice
1 teaspoon olive oil
2 (400g) tins cannellini beans, rinsed and drained
1 bay leaf
2 cloves garlic, crushed
250ml chicken stock
4 (125g) salmon fillets, skin on
1 1/2 tablespoons groundnut oil
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Method Prep:20min › Cook:10min › Ready in:30min
To make the salsa: Place cucumber, spring onion, mango, capers, chilli, lemon juice and olive oil in a bowl; mix gently to combine. Set aside.
In a medium pan add the beans, bay leaf, garlic and stock and bring to the boil. Reduce heat and simmer for 5 minutes, remove bay leaf. Mash until smooth and creamy. Set aside and keep warm.
Pat the salmon with kitchen paper. Heat the groundnut oil in a non stick pan and cook the salmon fillets over medium heat for a few minutes with the skin side down until golden brown and crispy. Turn over and cook the other side for a couple of minutes until just cooked through.
Place 1/4 of bean puree onto each plate, top with salmon and the top with salsa.