Recipes

Salmon and Butter Bean Bake

London life coach Sloan Sheridan-Williams says, “Sometimes life throws you a curve ball and although you know the correct tool to use is to pick yourself up, shift your focus and change your state, you are just not in the mood. For days like those, sometimes a good old fashioned dose of comforting yummy goodness is the only thing that hits the spot. For days like that I suggest this Salmon and Butter Bean Bake devised by celebrity chef James Martin for Canned Food Week 2015. Hope you enjoy it, but remember to shift your focus to that which you are grateful for tomorrow. One day to wallow is ok, two is not!”

Salmon & Butter Bean Bake (James Martin) LR

Talking about Canned Food Week 2015, celebrity chef James Martin said “Canned foods are always a permanent fixture on my shopping list because they are nutritious, healthy and convenient, and can be used straight from the cupboard without the need for a freezer or fridge, therefore saving valuable energy. Coupled with the fact that all metal cans are 100% recyclable, incorporating canned foods into your weekly shop is not only a sound environmental choice but also helps reduce the cost. By using the affordable essentials found in your store cupboard you can easily create a sophisticated and delicious meal in minutes.”

James Martin full length

Salmon and Butter Bean Bake
Print Recipe
The following recipe has been created by James Martin especially for Canned Food Week 2015.
Servings Prep Time
4 10 mins
Cook Time
10 mins
Servings Prep Time
4 10 mins
Cook Time
10 mins
Salmon and Butter Bean Bake
Print Recipe
The following recipe has been created by James Martin especially for Canned Food Week 2015.
Servings Prep Time
4 10 mins
Cook Time
10 mins
Servings Prep Time
4 10 mins
Cook Time
10 mins
Ingredients
Servings:
Instructions
  1. Preheat the oven to 190C/375F/Gas 5.
  2. Heat a large sauté pan until medium hot, add the olive oil and onion and sweat for 5 minutes until just softened then add the garlic and cook for another 2 minutes.
  3. Add the canned tomatoes and bring to a simmer, then reduce the heat and cook for 10 minutes until just thickened. Season to taste with sea salt and black pepper then remove from the heat.
  4. Meanwhile, place the salmon into a bowl and crush lightly with the back of a fork until well mixed then add the chopped tarragon, sea salt and black pepper.
  5. Layer a third of the tomato sauce into a medium ovenproof dish then top with half the butter beans, half the salmon, then repeat with another third of tomato sauce, then remaining beans, salmon and last of the tomato sauce.
  6. Top with the brioche breadcrumbs and place in the oven for 20-30 minutes until golden and bubbling. Serve with a crisp green salad.
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