Soy-glazed salmon with butter bean mash
This tasty salmon recipe is delicious, coupled with this unique side dish of butter bean mash, drizzled in a soy glaze. Give it a try
- Preparation Time10 mins
- Cooking Time10 mins
Nutrition per serving
- Energy642 Kcals
- Saturated Fat11.5g
- 4 x 150g/5oz salmon fillets, skinned
- Finely grated zest and juice of 1 lime
- 3tbsp Kikkoman Soy Sauce
- 1tbsp runny honey
- 2tsp wholegrain mustard
- 3 x 400g/14oz tins of butter beans, drained and rinsed
- 25g/1oz butter
- 5tbsp crme fraiche
- 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 5 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, crme fraiche 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.
Using a frying pan, rather than placing the fish on the grill rack, traps any juices that would otherwise drain away during cooking.
Other fish can be cooked in the same way. If using whole trout, slash the skin several times each side before cooking and turn the fish over half way through.