Roast Loch Duart Salmon Fillet with Creamy Cannellini Bean Stew and Tarragon-Chili Dressing
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4
Nutrition: Per serving
Energy
476 Kcal
Fat
24g
Saturates
4.6g
Sugars
3.4g
Salt
0.26g
A warming stew for those cold winter days! This dish combines perfectly roasted Loch Duart salmon fillets with a luxurious, velvety texture of a hearty cannellini bean stew. A vibrant tarragon-chili dressing is the finishing touch, helping to leave your taste buds satisfied and your guests impressed.
Ingredients
For the Salmon:
4 x 125g Loch Duart Salmon Fillets
1 tsp rapeseed oil
Ground, black pepper to taste
For the Cannellini Bean Stew:
1 shallot, finely sliced
2 cloves garlic, minced
1 tsp rapeseed oil
1 tsp fresh thyme leaves
2 x 400g tins of cannellini beans, drained and rinsed
250mls low-salt vegetable stock
2 tbsp fat free creme fraiche
20g fresh parmesan, grated
Ground, black pepper to taste
For the Tarragon-Chili Dressing:
4 tbsp of fresh tarragon leaves, finely chopped
1 red chili, finely chopped
Zest of 1 lemon
Juice of half a lemon
1 tbsp rapeseed oil
Ground, black pepper to taste
Method
Preheat your oven to 180°C.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush them with the teaspoon of rapeseed oil and season with pepper. Roast in the oven for 12-15 minutes or until the salmon flakes easily with a fork.
Heat a large saucepan over medium heat and add a drizzle of olive oil. Add the sliced shallot and minced garlic to the pan, sautéing for about 2-3 minutes or until they start to soften. Sprinkle the thyme over the sautéed shallots and garlic. Add the drained cannellini beans to the pan, stirring to combine, and let them cook together for a few minutes to absorb the flavors. Pour in the low-salt vegetable stock, stirring well and bringing the mixture to a simmer. Allow it to simmer for about 15-20 minutes to let the flavors blend together and the stew to thicken slightly. You can add more stock if you prefer a thinner consistency. Once the stew has simmered and thickened to your liking, stir in the fat free creme fraiche and parmesan cheese. Continue to simmer for a few more minutes.
Whilst the stew is simmering, make the tarragon and chilli dressing. In a small bowl, combine the chopped tarragon, red chilli, grated lemon zest, lemon juice and olive oil—season with pepper to taste.
Taste the stew and season with pepper according to your preference.
Place a generous spoonful of the creamy cannellini bean stew on each plate. Top with a roasted salmon fillet. Drizzle the tarragon-chili dressing over the salmon.
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