Salmon with garlic bean puree, asparagus and tomatoes

Salmon with garlic bean puree, asparagus and tomatoes

Ingredients of Salmon with garlic bean puree, asparagus and tomatoes

2 bunches (5 in each bunch) small ripe trussed tomatoes (vine still attached)

1 bunch (about 180g) asparagus, ends trimmed

Canola oil cooking spray, to grease

2 (about 125g each) salmon fillets

Freshly ground black pepper, to serve

Garlic bean puree

2 x 300g cans butter beans, rinsed, drained

125ml (1/2 cup) reduced-salt chicken stock

2 garlic cloves, crushed

1 tsp finely grated lemon rind

2 tsp extra virgin olive oil

Preparation of Salmon with garlic bean puree, asparagus and tomatoes

To make the garlic bean puree, place the beans, stock, garlic, lemon rind and olive oil in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until beans are very soft. Remove from heat and set aside for 5 minutes to cool slightly. Place the bean mixture in the bowl of a food processor or the jug of a blender and process until smooth. Transfer to a bowl and cover with foil to keep warm.

Preheat grill on high. Place the tomatoes on a non-stick baking tray and cook under preheated grill, about 6cm from the heat source, for 10 minutes or until tender.

Meanwhile, cook asparagus in a large saucepan of salted boiling water for 3 minutes or until bright green and tender crisp (see microwave tip).

Lightly spray a medium non-stick frying pan with canola oil cooking spray and heat over medium-high heat. Add the salmon and cook for 2-3 minutes each side for medium rare, or until cooked to your liking.

To serve, place asparagus on plates and top with a dollop of bean puree. Top with salmon and grilled tomatoes and sprinkle with pepper. Serve immediately.

Notes and Tips for Salmon with garlic bean puree, asparagus and tomatoes

You can make the garlic bean puree (step 1) up to 1 day ahead and store it in an airtight container in the fridge. To reheat, place the puree in a medium saucepan over medium-low heat, stirring constantly, for 5 minutes or until heated through (do not over heat). Continue from step 2, 15 minutes before serving.

Microwave tip: Wash the asparagus spears and place in a freezer bag, adjusting until they are 2-3 deep when the bag is laid flat. Twist the opening to close. Cook on High/800watts/100% for 1-1 1/2 minutes or until bright green and tender crisp.

Source: Taste.com.au