Stacie Stewart's Zesty Salmon with Warm Bean Salad


1. Season the salmon and pan fry skin side down in a little oil on full heat for 3 minutes.

2. Flip the salmon add a knob of butter to the pan and turn the heat off, leave the salmon to cook in residual heat for 3 minutes.

3. In that time make the dressing.

4. Blend all the dressing ingredients in a small magimix until smooth, spoon over the salmon.

5. Making the salad couldn’t be simpler, gently fry the courgette until golden in a little oil and then add all the ingredients to a large bowl and toss together, check for seasoning and serve.


Prep time:

Cook time:

Serves: 2

  • For the salmon:

  • 2 salmon fillets

  • Knob of butter

  • Salt and pepper

  • For the sauce:

  • Small bunch of basil and parsley and coriander

  • Zest and juice of 1 lemon

  • 1 clove of garlic

  • 1tbsp capers

  • 1 tbsp gherkins

  • 100ml cold-pressed rapeseed oil

  • Salt and pepper

  • For the salad:

  • 1 can of your favourite beans - I like butterbeans - drained and rinsed

  • Handful of vine tomatoes

  • 1 large courgette, diced

  • 1 small red onion, chopped very finely

  • Coriander and parsley, chopped or torn

  • Juice of 1 lemon

  • 1 red chilli, seeds in if you can stand it, finely chopped

  • Olive oil

  • Sea salt and pepper

  • 1 tsp ground cumin, toasted