To make the salsa; put all the first 7 ingredients in a bowl and mix gently to combine.
In a med pot add the beans, bay leaf, garlic and stock and bring to the boil. Reduce heat and simmer for 5 minutes, remove bay leaf. Mash (Blend) until smooth and creamy. Set aside and keep warm.
Pat the salmon with kitchen paper. Heat the oil in a non stick pan and cook the salmon fillets over med heat for a few minutes with the skin side down until golden brown and crispy. Turn over and cook the other side for a couple of minutes until just cooked through.
Place 1/4 of bean mixture onto each plate, top with salmon and the top with salsa