Ingredients
- 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
Method
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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).
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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.
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Serve the salmon on the mash, drizzled with the cooking juices.