Ingredients

The following ingredients have 4 Servings
  • 4 skinless salmon fillets , about 175g/6oz
  • 1 lime
  • 3 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • 3 x 410g cans butter beans , rinsed
  • 25g butter
  • 5 tbsp crème fraîche
  • 1 garlic clove , crushed
  • 100g bag rocket

Instruction

  • Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it’s golden on top and cooked through (check the centre with a fork).
  • Meanwhile, tip the beans into a saucepan and add the butter, crème fraîche, garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together – a wooden spoon or a masher will do the job – until hot and bubbling. This only takes a few minutes as the beans are already cooked.Tip in the rocket and stir into the mash until it’s hot and just wilted.
  • Serve the salmon on the mash, drizzled with the cooking juices.