Pan fried Salmon with a white bean broth:
Don’t be fooled by the simplicity of the dish. It is amazing.. healthy and tasty. They aren’t the best pics. But do give it a try. You won’t be disappointed. I promise!!
For the broth:
- 450g canned white beans, such as haricot or cannellini
- 4 garlic cloves, 3 left whole, 1 crushed
- 2 bay leaves
- 1 tsp thyme leaf, chopped, plus extra to serve
- 6 tbsp olive oil
- 100g multigrain bread, diced
- 1 onion, sliced
- 3 tsp paprika
- 1l chicken stock
- small handful cilantro, chopped
For the salmon:
- 6 salmon fillets, about 125g/5oz each
- 2 tbsp paprika
- 1 tbsp garlic powder
- Drain the beans, then tip into a large pan with the stock. Simmer with the whole garlic cloves, bay leaves and thyme for 20 mins. Remove from the heat and fish out the whole spices. Set aside.
- Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper.
- Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Add this to the beans and cook for 5-10 mins. Stir through the coriander and keep warm.
- Season the salmon with the paprika, salt and garlic powder. Heat the remaining 2 tbsp oil in the frying pan. Put the salmon, skin-side down, in the pan and cook for 3-5 mins over a medium high heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, and a little more thyme if necessary.