Mustard-crusted salmon and butter-bean salad recipe

This is a dish you can throw together on a summer evening. It’s also great eaten cold, so it would be ideal to take on a picnic, along with a nice cold bottle of rosé.

Timings

Prep time: 10 minutes

Cook time: 10 minutes

Serves

2

Ingredients

For the salad

• 200g canned butter beans (drained weight)

• 2 tbsp white wine vinegar

• 100g frozen peas, defrosted under running water and drained

• 1 green courgette, cut into strips with a vegetable peeler, seedy core discarded

• 1 tbsp extra-virgin olive oil

• 1 tbsp Dijon mustard (optional)

• a bunch of parsley, leaves picked

For the salmon

• 2 tbsp wholegrain mustard

• 1 tsp honey

• juice of ½ lemon

• 2 salmon fillets, skin on or off, as you prefer

Method

1. First make the salad. In a bowl, combine the butter beans, vinegar and ½ tsp sea salt. Mix well, then add the peas and courgette. Finally, stir in the olive oil, Dijon mustard (if you want to give it a little kick) and parsley leaves.

2. Preheat the oven to 220C/200C fan/gas mark 7.

3. Mix the wholegrain mustard, honey and lemon juice in a small bowl, with a pinch of salt, and smother the salmon fillets in the mixture so they are covered all over. Set on a small baking tray, skin-side down if you are using fillets with skin. Bake for 10 minutes.

4. Once the salmon is cooked, serve it hot or cold on the bean salad.

Recipe from Cooking with Anna: Modern Home Cooking with Irish Heart by Anna Haugh (Bloomsbury, £26)