I agree, if there was an award for neatness, I would not win, I doubt I would even place, but just like Bender in the episode ‘The 30% Iron Chef’, the excitement is always more in the taste than the presentation.
Green beans are getting a look in left, right and centre these days, I love them, chopped and stirred into the meal or on steamed and crunchy on the side, they’re watery freshness always gives balance to the heavier flavours.
– 2 fillets of organic salmon, make sure it’s sourced from places like Ireland, Scotland or France, Norway’s feeding laws for fish is quite controversial, therefore it’s best to double-check as these three countries have the best reputation for sourcing fish.
– Large, large, handful of basil, chopped
– 2 ripe beef tomatoes, diced
– 1 large clove of garlic, sliced
– 1/2 lime, sliced
– 1/2 lemon, sliced
– 50ml dry white wine
– Freshly cracked black pepper
– Smaller handful of mint, chopped
– 1 shallot, finely chopped
– 1tsp smoked paprika
– 1/2tbsp extra virgin olive oil
– 180g green beans
– Preheat your great to medium-high temperature
– On your baking tray, lay the lime and lemon and lightly coat with olive oil, do the same for the salmon fillets and season with the smoked paprika.
– Put your green beans on my getting a wide saucepan, filling a quarter of the way up, if that with water, put a colander inside with the green beans, put a lid on and set the temperature to a gentle low-medium heat.
– Lay the fish, skin side up so the fish is closest to the bubbling juices of the lime and lemon, for 3 minutes
– While the top is grilling first, in a small pan, heat the rest of the oil with the garlic, basil, mint, tomatoes, pepper, mix well with the wine and then turn the heat right down so the flavours are released and the tomatoes are gently bubbling away.
– Turn the salmon so its skin side down, the juices from the citrus fruit will rise and enrich the skin and therefore the fish.
– Take the beans out of the colander and divide, keep the citrus fruit under the fish when serving, pour the sauce on top and enjoy!