- Salmon steaks
- Pre-cooked cannellini beans (1 tin per 2 people)
- Cherry tomatoes
- Oilve oil (or oil and unsalted butter)
- Unsalted cutter
Start by seasoning the salmon then leave to the side for 10 minutes. Then, in a deep sided pan heat olive oil (or a mix of butter and olive oil), a couple of smashed cloves of garlic (and a sprig of thyme if you have any) gently to 50 degrees (use a digital probe for best results, they're cheap and really usefull), place the salmon in and keep at that temperature for 15 minutes.
Drain and rinse the cannellini beans, place in a pan with a little olive oil, a little butter and some sliced garlic, warm through (the beans are already cooked) and puree with a blender (or mash or put through a potato ricer) and adjust for taste and consistency with salt, lemon juice and olive oil.
Drain the salmon onto some kitchen paper, place a mound of the cannellini puree on the centre of a warm plate and top with the salmon and place the roasted tomatoes around the plate. Top the salmon with some crispy leeks if you want to posh it up.
Note - normally I'm a big fan of rapeseed oil but for this recipe you really need the fruity nature of the olive oil rather than the brassic note of the rapeseed.