This is a quick and easy dish to make on a summer evening and is also delicious chilled, making it the perfect picnic companion for a glass of chilled rosé.
timing
Preparation time: 10 minutes
Cooking time: 10 minutes
Serve
2
material
For salads
- 200g canned butter beans (drained weight)
- 2 tablespoons white wine vinegar
- 100g frozen peas (thawed under running water and drained)
- 1 green zucchini, cut into strips with a peeler and core seeds removed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard (optional)
- bunch of parsley, leaves picked
In the case of salmon
- 2 tablespoons whole grain mustard
- 1 teaspoon honey
- Juice of 1/2 lemon
- 2 salmon fillets (skin on or skinless, your choice)
Method
- First, make the salad. In a bowl, combine the butter beans, vinegar, and ½ teaspoon of sea salt. Mix well and then add the peas and zucchini. Finally, add the olive oil, Dijon mustard (if you want a little heat) and parsley leaves and mix.
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Mix the wholegrain mustard, honey, lemon juice and a pinch of salt in a small bowl and cover the salmon fillets with the mixture (or place skin-side down on a small baking tray if using skin-on fillets). Bake for 10 minutes.
- Once the salmon is cooked, serve it hot or cold with a bean salad.