Soy-glazed Salmon with Butter Bean Mash (From Bournemouth Echo)

Soy-glazed Salmon with Butter Bean Mash

11:03am Monday 1st June 2009 in

• Skip social links
• Print
• Email
• Comments(0)

Soy-glazed Salmon with Butter Bean Mash

Serves 4

4 x 150g/5oz salmon fillets, skinned

Finely grated zest and juice of 1 lime

3 tbsp soy sauce

1 tbsp runny honey

2 tsp wholegrain mustard

3 x 400g/14oz tins of butter beans, drained and rinsed

25g/1oz butter

5 tbsp crème fraîche

1 garlic clove, peeled and crushed

50g/2oz wild rocket

Lemon or lime wedges, to garnish

Lay the fish, skinned side down, in a non-stick frying pan.

Mix the lime zest and juice, soy sauce, honey and mustard together and pour over the salmon.

Slide the pan under a hot grill and cook for about five minutes or until the fish is done, basting once or twice with the pan juices.

Meanwhile, heat the butter beans in a pan with the butter, crème fraîche and garlic.

Roughly mash with a potato masher and continue to heat until bubbling. Add the rocket and cook until it wilts.

Serve the salmon on a bed of the butter bean mash, pouring over the cooking juices from the pan.

Garnish with lime wedges.