Honey-crust Salmon with White Beans & Spinach

Why not try this super-healthy dish?

Its a balanced meal, rich in protein and Omega3 and with lots of veg. And really easy to put together, just allow a little time for the fish to marinade and soak up lots of lovely flavour!

Ingredients

• 2

  BigFish™ plain or Organic Salmon fillets, defrosted

• 1 tbsp

  Vegetable oil

• 1/2 tbsp

  soy sauce

• 1 tsp

  clear honey

• 1 tsp

  wholegrain mustard

• 1/2

  lemon, juiced

• 1

  400g can white beans eg. cannellini or butter beans

• 1

  garlic clove, crushed

• 1 pinch

  dried chilli flakes

• 100g

  fresh leaf spinach, rinsed

• 6

  cherry tomatoes on the vine

Method

• 1.

  To make the marinade, mix half the oil with soy sauce, honey, mustard and half the lemon juice in a shallow bowl. Now add the salmon fillets, turning the fish to coat. Cover and leave in the fridge to marinate for at least an hour before cooking, or overnight.

• 2.

  Drain the beans in a colander and rinse with cold water. In a saucepan, gently heat the remaining olive oil and add garlic, the remaining lemon juice and chilli flakes. Now add the beans, stir and warm through on a low heat.

• 3.

  While the beans are cooking, prepare the spinach. Pop it in a saucepan – if you’ve rinsed the spinach it should be wet enough to cook without additional water but add a tbsp of water if dry. Cover the pan and cook on a high heat for 1-2 minutes until cooked, then drain.

• 4.

  Take the salmon from the marinade and fry in a hot pan or on a griddle for 2-3 minutes until lightly cooked through, adding the cocktail tomatoes after a minute to soften them.

• 5.

  Crush the beans roughly with a potato masher or fork, add the spinach and mix, seasoning with salt and pepper.

• 6.

  Pile the beans and spinach on a warmed plate and serve the salmon fillet and tomatoes on top. This recipe is a complete light meal or you can add bread or potatoes to make it more substantial.