Soy-glazed salmon with butter bean mash

Total time 20 mins
10 mins preparation time
10 mins cooking time

This tasty salmon recipe is delicious, coupled with this interesting side dish of butter bean mash, drizzled in a soy glaze. Give it a try!

Ingredients

4 portion(s)
4 
150g salmon fillets, skinned
1 
lime (finely grated zest and juice)
1 tbsp
runny honey
2 tsp
wholegrain mustard
3 
400g tins of butter beans, drained and rinsed
25 g
butter
5 tbsp
creme fraiche
1 
garlic clove, peeled and crushed
50 g
wild rocket
Lemon or lime wedges, to garnish

Preparation

Step 1

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.

Step 2

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.

Step 3

Meanwhile, heat the butter beans in a pan with the butter, creme fraiche and garlic. Roughly mash with a potato masher and continue to heat until bubbling. Add the rocket and cook until it wilts.

Step 4

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

Tip:

Using a frying pan, rather than placing the fish on the grill rack, traps any juices that would otherwise drain away during cooking.

Variations
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.

Recipe-ID: UK100

Recipe as PDF

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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, creme 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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