Herbed salmon, white bean purée and spicy cauliflower salad
The white-bean purée is also called "bessarra". A great dip for tapas or meze-style plates, it is wonderful served with roasted vegetables or grilled lamb chops.
|4||Boneless salmon fillets|
|1 tsp||Olive oil|
|1 tsp||Sea salt flakes|
|1 can||White beans|
|1 Tbsp||Olive oil|
|2 sprigs||Fresh rosemary, leaves stripped off|
|150 ml||Chicken stock|
|1 to taste||Salt and freshly ground black pepper|
For the Salmon
- Preheat the oven to 180C.
- Rub the salmon pieces (about 175g per person) lightly with the oil, then season with a generous sprinkling of salt and other seasonings. Place the salmon skin-side down in a baking dish and bake for 8-10 minutes - the cooking time will depend on the thickness of the fish.
- When the salmon has turned a soft pink and the flakes look opaque, the fillet is cooked. Remove from the oven.
For the Purée
- Drain and purée the beans in a food processor until smooth.
- Heat the oil in a frying pan over a medium heat. Finely chop the garlic and rosemary leaves, then sauté for 2-3 minutes until the garlic turns golden and the mixture is fragrant.
- Pour the puréed beans and chicken stock into the frying pan and mix well. Heat until the stock is completely absorbed by the beans and has become smooth and glossy. Add a splash of olive oil and juice if half a lemon.
- Taste for salt and add if necessary. You will need to add a little black pepper.
- Serve straight from the pan, or make several days in advance and keep stored in the refrigerator.
For the Salad
- Bring a large saucepan of lightly salted water to a boil.
- Whisk the oil and vinegar together in a small bowl. Finely chop the (washed) capers and gherkins, then add to the bowl.
- Seed and chop a small chilli and finely slice the garlic, then mix both into the dressing.
- Thinly slice the white part of the spring onions and roughly chop the mint leaves.
- Cut the cauliflower into small florets, add to the boiling water and cook for 3-4 minutes or until tender. Drain well, then put the still-warm cauliflower into a large serving bowl.
- Add the dressing, then gently toss the spring onion and mint through the salad. Taste, then add salt and pepper if necessary.
Spoon the purée into the centre of warmed serving plates and top with a piece of salmon. Serve the cauliflower alongside.