Spanish Food Fest: Part 2:

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!!

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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

Method:

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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