Pan-Fried Salmon With Cannellini Bean Purée

• rocket↗75 g
• baby spinach leaves↗100 g

  lightly rinsed

• watercress↗50 g
• cherry tomatoes↗16

  halved

• salmon fillets↗4

  about 200 g each, trimmed and boned

• olive oil↗1 tablespoon
• garlic cloves↗4

  halved

• balsamic vinegar↗

  for drizzling

• sea salt & freshly ground black pepper
• Cannellini bean puree
• canned cannellini beans↗400 g

  drained and rinsed

• garlic clove↗1

  crushed

• fresh lemon juice↗1 1⁄2 tablespoons
• chopped fresh thyme2 tablespoons
• olive oil↗2 teaspoons
• sea salt & freshly ground black pepper

Step-by-step instructions

1. 1

   Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.

2. 2

   To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.

3. 3

   Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5–8 minutes, turning once halfway through.

4. 4

   Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.

5. 5

   Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.