Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
CITRUS SALMON ON BUTTER BEAN MASH

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 / 400F / 200C (180C 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.