4 Salmon Fillets Skin on Extra Virgin Olive Oil 0.5 tbsp Butter 200g Cavolo Nero, stem removed from centre and chopped 400g Butter Beans 1 Onion chopped fine 4 Garlic cloves crushed 1 tin Chopped tomatoes 1 Red chilli finely chopped 1 tbsp Lingham’s Extra Hot Chilli Sauce 1.5tsp Hot smoked paprika 1 tsp Ground cumin powder 2 tbsp Sugar Sea Salt Freshly ground black pepper
Garnish - fresh chopped parsley and lemon wedges
A heavenly mid-week meal made in just 30 minutes... What could be better?
The freshest of salmon simply pan fried until the skin is golden and crispy served on top of spicy, smoky tomato sauce made with lots of garlic, onions, chilli, paprika and cumin. The sauce has the addition of some sautéed cavolo nero for freshness and butter beans giving it a fabulously creamy texture too. It’s all finished off with some freshly chopped parsley and a squeeze of lemon... just divine!
In a food processor blitz the garlic, onion, red chilli and tinned tomatoes, set aside
In a saucepan with a little oil sauté the cavolo nero for 2-3 minutes until tender
Add the blitzed tomato mixture
Add the red chilli, chilli sauce, smoked paprika, cumin and sugar to the pan and cook for about 10 minutes
Add the butter beans and heat through
Season with salt and pepper, taste and adjust seasoning, set aside
Season the salmon fillets with salt and pepper
Heat another saucepan on medium-high heat with a little olive oil and butter
When the butter starts foaming add the salmon skin side down and cook for 5 minutes or until the skin is crispy and golden, it should be cooked about 3/4 way through
Turn the salmon over and cook for another 3 minutes or until cooked to your liking
Place the tomato sauce in your serving dish, top with the crispy skin salmon
Garnish with lemon wedges and parsley
Serve hot and enjoy!
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