Butterbean & Salmon with Salsa Verde
- Preparation Time: 5 mins
- Ready In: 15 mins
- Serves: 2 people
This butterbean and salmon recipe is a proper spring plate, simple to put together but bright enough to feel like an occasion. Perelló butter beans bring a creamy, silky base, cooked down in their own liquid with onion and garlic until everything is rich and cohesive. Tender asparagus and pan-fried salmon sit on top, and a sharp, herby salsa verde ties the whole thing together. It looks impressive, takes very little effort, and tastes like something you’d order in a good restaurant in Seville. A recipe for two, ready in under 30 minutes.
Method
- Start with the salsa verde. Finely chop all the herbs, capers, gherkins, chilli and shallot. Combine in a bowl with the red wine vinegar and Perelló olive oil. Season with salt to taste and set aside.
- Heat a drizzle of olive oil in a pan over medium-high heat. Season the salmon fillets and fry for 3–4 minutes each side until cooked through. Set aside.
- In the same pan, fry the asparagus until tender with a little colour. Set aside.
- In a separate pan, heat a drizzle of olive oil and sauté the onion until soft. Add the garlic and cook for another minute. Add the butter beans along with their liquid and cook until the liquid has reduced and the beans are creamy. Season well.
- Spoon the butter beans into bowls, top with the salmon and asparagus, and finish with a generous spoonful of salsa verde.
Ingredients
For the dish:
2 salmon fillets
1 jar Perelló butter beans, liquid reserved
1 onion, finely chopped
2 cloves garlic, finely chopped
1 bunch asparagus
Perelló olive oil
Salt and pepper
For the salsa verde:
1½–2 cloves garlic
2 large handfuls of fresh flat-leaf parsley
1 bunch fresh basil
1 handful fresh mint
½ shallot, finely chopped
1 small handful Perelló capers
1 small handful Perelló gherkins, finely chopped
3 tbsp red wine vinegar
8 tbsp Perelló extra virgin olive oil
1 small red chilli
Salt to taste
Frequently Asked Questions
Yes, tinned butter beans work well here. Reserve some of the liquid to add back into the pan for that creamy consistency.
Absolutely. It keeps well in the fridge for up to three days and actually improves as the flavours settle. Just give it a stir before serving.
Sea bass or cod work beautifully with the butter beans and salsa verde. For a fully plant-based version, swap the fish for roasted courgette or a thick slice of grilled halloumi.
Post a comment