INGREDIENTS to serve 2 people :-
1 small unwaxed orange - zest and juice
1 teaspoon honey
1 dessertspoon whole-grain mustard
2 salmon fillets - about 175 g (6 oz) each
10 g (0.5 oz) butter
1 small clove garlic - crushed
410 g (14 oz) can butter-beans - rinsed thoroughly and drained
2 tablespoons double cream or crème fraîche
small bunch herbs - parsley and mint
salt & pepper to taste
METHOD :-
Grate the orange rind into a small bowl, then add half the orange juice, the honey, and mustard.
Mix the dressing well, and then coat the salmon fillets with the dressing.
Place the salmon fillets, skin side down, on a lightly oiled baking sheet.
Bake at Gas Mark 6 / 400°F / 200°C (180°C for fan oven) for 10 minutes, until the fish is golden, and cooked through.
Check the thickest part of the fillet with a knife.
Place the butter and garlic into a pan, and over a gentle heat, melt the butter.
Add the drained butter-beans, the cream, and the remaining orange juice.
Mash the mixture with a wooden spoon, until everything is smooth and hot.
Stir in the herbs at the last minute, and season well.
Serve the salmon on the mashed bean mixture, and pour on any cooking juices.