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Vegetarian
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Vegan
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Dairy-Free
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Slow Roasted Salmon, Asparagus + White Beans with Pickled Relish
This recipe is almost like confit-ing. Except, it's done in a fraction of the time with less olive oil. That's because we're making the most of our BEAN STOCK (the liquid that's in our jars of beans!). This liquid acts as a liquid thickener, adding creaminess and moisture to the dish for a real melt-in-the-mouth delicious flavour. It also acts as seasoning, meaning you don't need to add any extra.
The relish is KEY here to for adding a zesty lift.
Ingredients
1 jar Organic White Beans - with their bean stock
500g salmon / salmon fillets
250g asparagus, woody ends removed
70ml olive oil
4 garlic cloves, skin removed
1 lemon, thinly sliced
For the Relish70g cornichons, drained, roughly chopped
1 small shallot, roughly chopped
1 tsp wholegrain mustard
1 tbsp olive oil
15g fresh dill, roughly chopped
1 tsp honey
A pinch of chilli flakes (optional)
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Directions
Preheat the oven to 180 degrees (fan).
Tumble the beans with their liquid into an oven-proof baking dish - you want this to be fairly compact, so use a dish that’s small enough. Nestle the salmon in with the white beans, scatter over the asparagus, garlic cloves and top with the slices of lemon.
Pour over the olive oil to just cover the rest of the ingredients and season with black pepper and a pinch of salt over the salmon (the beans are already seasoned, so you won’t need too much extra).
Bake for 15-20 minutes.
Whilst the salmon is cooking, make the relish. Add the shallot, cornichons (with a splash of their vinegars), dill, honey, mustard and olive oil. Season with black pepper and a pinch of chilli flakes if you fancy. Stir to combine. Add a splash more oil to loosen, if you like.
Check on the salmon. As soon as it flakes, it’s ready. Use a slotted spoon to serve into bowls to release some of the excess oil, then top with the zesty cornichon relish.
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