Pan-Fried Salmon with Spanish-Style Butterbeans

I'm a huge lover of all things Spanish, especially when it comes to food, and in this transition from winter to summer there's often nothing better than a light yet hearty spring stew to fill you up of an evening, making this dish one of my all-time favourite things to eat this time of year.

As you can probably tell from the short list of instructions, this recipe is a doddle to make - a bit of chopping, a bit of stirring and a bit of patience is all it takes for this delightful dish to make it to the table. 

Pan-Fried Salmon with Spanish-Style Butterbeans
Serves 4

oil 
1 red onion, diced
3 cloves garlic, finely chopped 
200g chorizo, chopped 
3 tins butter beans, washed and drained 
2 sticks celery, diced 
1 large carrot, diced 
15g thyme, leaves only 
400ml chicken stock
4 x 150g salmon fillets
sea salt and freshly ground black pepper
lemon, to serve 

Fry the onion, garlic, carrot and celery until soft in a saucepan over a medium-low heat with a drizzle of oil and a pinch of salt. Add the chorizo and cook for 3 minutes. Add all the other ingredients (apart from the salmon) and cook for 6 minutes. Season generously with salt and pepper.

Meanwhile oil and season the fish. Fry skin side down in a frying pan over a high heat for 5 minutes, then flip over and cook for a further 5 minutes or until cooked through. Serve the fish on top of the bean mixture and squeeze over the juice of the lemon, if you like.

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