ZESTY GLAZED SALMON on BUTTER BEAN MASH (serves 3)
3 salmon fillets, skin removed
zest and juice of 1 lime
2 tbsp runny honey
1 heaped tbsp wholegrain mustard
3 x 400g tins of butter beans, rinsed
1 garlic clove, crushed and chopped finely
4-5 tbsp creme fraiche
sea salt and freshly ground black pepper.
1. Place the salmon fillets face upwards on a heatproof flat tray.
2. Into a bowl, combine the lime zest, lime juice, honey, mustard and a good pinch of salt.
3. Spoon a little of the mixture onto the face of each salmon fillet, then turn each upside down and leave to marinate for a few minutes while you prepare the mash.
4. Drain the beans and place into a flat bottomed bowl. Using a potato masher, mash until the beans are quite broken up, but still retain some texture.
5. Place the butter into a saucepan large enough to take all the butter beans and put it on a low heat to melt. Add the garlic and cook very gently - do not allow it to brown - for a few minutes.
6. Once the raw garlic smell has dissipated add the crushed butter beans, a large pinch of sea salt, a whole heap (to taste) of freshly ground black pepper and the creme fraiche. Vigorously mix the combination together - a wooden spoon is good for this as you can crush any randomly whole butter beans as you go. Heat the contents of the pan until bubbling.
7. Spoon a little more glaze over the fish fillets and place under a hot grill for 2-3 minutes.
8. Turn the fillets and spoon the remaining glaze over them, then return them to the grill until done. The cooking juices should be bubbling and hot.
7. Just before you are due to serve, add the rocket to the butter bean mash pan and stir through. You are wanting the rocket to have just wilted and not be cooked.
8. Serve with steamed broccoli and carrots, with the cooking juices from the fish drizzled over.