Serves 2
Baked Salmon with Broad Bean Salsa
A zesty salsa with fish will win me over time and time again. Here, broad beans work beautifully with the simple flavours of herbs and lemon to create a perfect plate for warmer days. I have suggested you pod the broad beans from their grey-green skins, but if they are small and tender, you can skip this step to save time.
INGREDIENTS
- 2 fillets of organic salmon
- Light olive oil, for rubbing
- 200g of podded broad beans (weight with grey skins on)
- ¼ cucumber (90g), deseeded and finely diced
- ¼ medium red onion, finely diced
- The zest and juice of half a lemon
- 2 tbsp capers, roughly chopped if large
- 1 tbsp good olive oil
- A few handfuls of herbs, chives, mint, parsley, finely chopped
- Salt and pepper to taste
STEP BY STEP
Pre heat oven to 220/200fan and line a small baking tray with parchment paper.
Rub a little olive oil on the salmon, season and place skin side up on the baking tray. Cook for 15 minutes. If you like crispy skin, finish under a hot grill for 1-2 minutes, but keep a close eye on it.
While the fish is cooking, blanch the broad beans in boiling water for 5 minutes then refresh in ice cold water. Remove the grey skins and put in a bowl along with the rest of the salsa ingredients, stir gently and season to taste.
Serve with the fish and a drizzle of olive oil on top.
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