Honey and Mustard Salmon with Crushed Butter Beans and Spinach

    Honey and Mustard Salmon with Crushed Butter Beans and Spinach

    43saves
    13min


    3 people made this

    About this recipe: Turn a fillet of salmon into something special with a super-fast sticky marinade and serve with wilted spinach, crushed butter beans from your cupboard and bread or new potatoes.

    Ingredients
    Serves: 4 

    • 1 tbsp vegetable oil
    • 1 tbsp soy sauce
    • 2 tsp clear honey
    • 2 tsp wholegrain mustard
    • grated zest and juice of 1 lemon
    • 4 skinless salmon fillets, about 115g each
    • 2 x 400g cans butter beans, drained and rinsed
    • 1 large garlic clove, crushed
    • 2 tbsp extra virgin olive oil
    • pinch of crushed chilli flakes
    • 180g fresh baby leaf spinach, rinsed
    • 12 vine-ripened cherry tomatoes

    Method
    Prep:5min  ›  Cook:8min  ›  Ready in:13min 

    1. Make the marinade: In a shallow dish, mix together the vegetable oil, soy sauce, honey, mustard and 1 tbsp of the lemon juice. Add the salmon and coat with the marinade. Set aside.
    2. Combine the beans and flavourings: Put the butter beans and garlic in a pan with the olive oil, remaining lemon juice, the zest and crushed chilli flakes. Set aside.
    3. Wilt the spinach and heat the beans: Heat a ridged griddle or frying pan until hot. Meanwhile, tip the spinach into a dry pan with only the water that clings to its leaves and stir over a low heat for 2 minutes or until wilted. Drain and set aside. Gently heat the beans.
    4. Griddle the salmon: Cook the salmon in the heated ridged griddle or frying pan for 2-3 minutes on each side or until just firm and pink. Add the tomatoes for the last 1-2 minutes of the cooking time.
    5. Crush the beans: Roughly crush the beans with a vegetable masher or fork. Stir in the spinach and seasoning. Divide the beans and spinach among four serving plates. Arrange a salmon fillet on top of each and scatter the tomatoes around the side. Serve at once.

    Swap

    For salmon, use mackerel fillets.

    Cooking tips

    *If you have time, leave the salmon to marinate overnight, ready to cook the next day.
    *Add frozen spinach if fresh is not available, and cook according to the pack instructions.

    …another idea

    Baked salmon with avocado salsa: Preheat the oven to 220°C (200°C fan oven), gas 7. Prepare the salmon and its marinade in a shallow ovenproof dish. Bake the salmon, uncovered, for 15 minutes or until it flakes easily and is browned in places. For the salsa, halve, stone and dice 2 avocados. Add 2 tbsp white wine vinegar, 2 tbsp chopped candied ginger and 1 crushed garlic clove. Snip 4 spring onions and the tender ends and leaves from 25g fresh coriander over the salsa. Mix lightly. Serve the salmon with the beans and spinach for the main recipe, with the salsa instead of the tomatoes.

    …speed it up

    Wash baby spinach in a colander, then cook it by pouring boiling water over it in the sink and leaving it to wilt. It only takes a few minutes and there's no pan to wash up.

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    Reviews (2)

    twisty
    by
    2

    Altered ingredient amounts. Made this for 2 people by halving ingredients. I served mine with crushed new potatoes and green beans - 07 May 2011

    twisty
    by
    0

    - 07 May 2011

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