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.
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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