Pan-Fried Salmon With Cannellini Bean Purée

This is so good, healthy and really quite easy to put together, and of course, it's low-gi! Recipe by Rachael Anne Hill.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 75  g rocket
• 100  g  baby spinach leaves, lightly rinsed
• 50  g watercress
• 16  cherry tomatoes, halved
• 4  salmon fillets, about 200 g each, trimmed and boned
• 1  tablespoon olive oil
• 4  garlic cloves, halved
•  balsamic vinegar, for drizzling
•  sea  salt & freshly ground black pepper

• Cannellini bean puree

• 400  g  canned cannellini beans, drained and rinsed
• 1  garlic clove, crushed
• 1 1⁄2 tablespoons fresh lemon juice
• 2  tablespoons  chopped fresh thyme
• 2  teaspoons olive oil
•  sea  salt & freshly ground black pepper

Directions

1. Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
2. To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
3. Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5–8 minutes, turning once halfway through.
4. Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
5. Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.