Pan-Fried Salmon With Cannellini Bean Purée - cooking recipe

Ingredients

75 g rocket
100 g baby spinach leaves, lightly rinsed
50 g watercress
16 cherry tomatoes, halved
4 salmon fillets, about 200 g each, trimmed and boned
1 tablespoon olive oil
4 garlic cloves, halved
balsamic vinegar, for drizzling
sea salt & freshly ground black pepper
Cannellini bean puree
400 g canned cannellini beans, drained and rinsed
1 garlic clove, crushed
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
2 teaspoons olive oil
sea salt & freshly ground black pepper

Preparation

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.
To make the cannellini bean puree, 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 puree. 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 puree 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.
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.
Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean puree 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.
Variation: The bean puree 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 puree slightly chunky, if you prefer.