Salmon with Lime Butter and Creamy White Beans

    Surprise guests at any soiree or even while camping with this restaurant-like recipe. Prepare the lime butter in advance. Sear the fish and while it rests, stir in some beans, herbs and cream for a complete one-pan meal.


    1 person made this

    Ingredients
    Serves: 4 

    • Lime butter
    • 120g butter
    • 1 lime, zested and juiced
    • 1 clove garlic, minced
    • 1/2 teaspoon sea salt
    • Salmon
    • 4 (120g) skin-on salmon fillets
    • salt and ground black pepper to taste
    • 1 tablespoon olive oil
    • 1 shallot, thinly sliced
    • 2 (400g) tins white beans, drained and rinsed
    • 1/2 cup pure cream
    • 3 tablespoons minced fresh chives
    • 3 tablespoons minced fresh mint
    • 3 tablespoons minced fresh basil
    • 3 tablespoons minced fresh parsley
    • 3 tablespoons minced fresh tarragon

    Directions
    Preparation:30min  ›  Cook:12min  ›  Ready in:42min 

    1. Mix butter, lime zest, lime juice, garlic and salt together in a bowl. Spoon butter onto a large piece of plastic wrap; roll up into a log. Refrigerate until firm, 30 minutes to 1 hour.
    2. Season salmon with salt and pepper.
    3. Heat 2 tablespoons lime butter and olive oil in a heavy-based iron pan set over a camping stove. Cook salmon fillets, skin-side down, until crisp, about 3 minutes. Flip and cook until easily flaked with a fork, 1 to 2 minutes more. Transfer salmon fillets to a plate; top each fillet with 1 tablespoon lime butter.
    4. Heat 1 teaspoon lime butter in the pan. Cook and stir shallot in the hot butter until softened, about 3 minutes. Stir in white beans and cream; season with salt and pepper. Simmer until slightly thickened, 5 to 10 minutes. Remove from heat and stir in chives, mint, basil, parsley and tarragon.
    5. Divide bean mixture among 4 serving plates; place 1 salmon fillet on top.

    Note:

    Lime butter will keep for 2 weeks in the fridge or up to 3 months in the freezer.

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