Crispy caper salmon with creamy leek butter beans
Serves 2 // Diet - Pescatarian // Total time : 30 minutes
2 tablespoons extra virgin olive oil
2 leeks, finely sliced
2 garlic cloves, minced or grated
1 x 660 g jar of butter beans
2 skin-on salmon fillets
1 tablespoon creme fraiche
A small handful of dill, roughly chopped
A small handful of parsley, roughly chopped
For the crispy topping
4 tablespoons olive oil
4 garlic cloves, thinly sliced
3 tablespoons capers, drained
1.Add 1 tablespoon of the olive oil to a medium sized saucepan and add most of the leeks, reserving a large handful of the greener slices for later.
2.Sweat for 8-10 minutes until softened. Add the garlic and fry for 2 minutes until fragrant.
3.Add the butter beans with the liquid from the jar and cook down for 10 minutes until the sauce is thickened and glossy.
4.Meanwhile, pat the salmon dry with kitchen paper and salt the skin. Heat a non-stick frying pan on a medium heat with the remaining tablespoon of olive oil. Place the salmon in skin-side-down and cook for 4-5 minutes until the skin is crisp and you can see the salmon has turned opaque halfway up the salmon. Flip the salmon over and turn off the pan. Leave to cook for a further 2 minutes - this will leave you with a lovey coral centre and an opaque exterior.
5.At this point, add the creme fraiche and the juice from 1/2 the lemon to the pan of beans. Season to taste and turn off the heat.
6.Remove the salmon from the frying pan and set aside to rest.
7.Add the 4 tablespoons of olive oil for the crispy topping along with the reserved sliced leeks, garlic and capers to the salmon pan. Fry for 5 minutes until the capers have burst open and appear crisp and the garlic and leeks are golden. Remove from the pan and drain on kitchen paper.
8.To plate, divide the beans between two shallow bowls, top with salmon, the crispy topping and a scattering of fresh herbs and the remaining lemon, cut into wedges.
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