Honey Salmon & Harissa Butter Beans.
If you’re looking for a delicious way to incorporate more omega-3s into your diet then look no further. Add some fibrous butter beans and probiotic yoghurt for good measure and you’re onto a winner.
It’s great as-is, but if you want to make go further you can serve it with some grains/couscous, or just some crusty bread for mopping up the juices
Serves 2, with leftovers
Ingredients.
2 fillets of salmon, skinless
1 red pepper
A whole bulb of garlic, cut the very tip to expose the cloves
1 tsp dried oregano
250g cherry tomatoes, or baby plums tomatoes
2 tbsp extra virgin olive oil
570g butter beans, I love using these Bold Bean Co Queen Butter Beans, but 2 tins
of regular butter beans will work too
Salt & Pepper, to taste
1 heaped tbsp harissa paste, I love this Belazu rose harissa
1-2 heaped tbsp Greek yoghurt, I use Fage 5%
Approx. 1 tbsp runny honey
Handful of fresh basil, roughly chopped (or a mix of basil, parsley & chives)
Equipment.
sharp knife & chopping board
Oven-proof dish/skillet
Method.
Preheat the oven to 220c
Deseed and chop the red pepper into 1cm chunks, and add them to the ovenproof dish along with the cherry tomatoes, the bulb of garlic, oregano, olive oil, and a generous pinch of salt and black pepper. Toss to coat everything then place in the hot oven for 15mins
Add the butter beans and harissa paste, stir, then return to the oven for another 15mins, turning the heat down to 200c
Remove the garlic bulb and squeeze out the cloves. Rougly chop the garlic and stir it back into the beans
Place the salmon fillets on top of the beans and drizzle each one with about 1/2 tbsp honey and a sprinkle of salt
Return to the oven until the salmon is cooked to your liking. Timing will vary depending on your oven, and the thickness of your salmon. For a regular fillet of salmon from the supermarket I recommend 8mins for ‘just cooked and pink in the middle’. Check it from around 6mins, and it should certainly take no longer than 10. The salmon will carry on cooking after you remove it from the oven and let it rest, so I prefer to err on the side of ‘slightly pink’ than risk an overcooked piece of fish! But do what you feel comfortable with.
Remove from the oven and lift out the salmon fillets. Set them to one side to rest for about 5mins
Stir the herbs and yoghurt into the beans then place the salmon fillets back on top for serving. Enjoy by itself, or with some couscous/grains or some crusty breads
