Spiced salmon fillet with re-fried beans cooked by james ma

1 servings

Ingredients

Quantity Ingredient
2 8 oz salmon fillets
¼ teaspoon Cumin seeds; mustard seeds,
; coriander seeds,
; caraway seeds
¾ ounce Toasted pine nuts; lightly crushed
4 ounces Tinned Borlotti Beans
4 ounces Tinned butter beans
4 ounces Tinned black beans
4 ounces Tinned red kidney beans
Quarter red onion; chopped
Quarter red chilli; diced
20 grams Fresh oregano
Half red pepper; peeled and diced
2 ounces Good quality tinned plum
Tomatoes
Harissa paste
100 millilitres Fresh chicken stock
Balsamic vinegar
Virgin olive oil
Salt and pepper

Directions

FOR THE BEANS

1 Toast all the spices for the salmon and grind down in a pestle and mortar. Trim the salmon fillets to remove any bones or skin, coat in the spices and pine nuts and leave to one side.

2 For the Beans: Heat up a little oil in a pan, add the onion and garlic and sweat slightly before adding the chilli and drained beans. Add the tomatoes, stock, pepper and as much harissa paste as you like. Boil and simmer for about 30 minutes.

3 For the Salmon: Place the fillets into a pan with some olive oil and season well. Cook on both sides for 3-5 minutes, depending on the thickness of the fillets.

4 Finish the beans with lots of chopped oregano and seasoning, add a little balsamic vinegar to taste. Serve on a plate with the salmon on top.

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Recipe by: Food & Drink

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