Salmon with Lime Butter and Creamy White Beans
42 minutes
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.
Ashley Baron Rodriguez
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
- 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.
- Season salmon with salt and pepper.
- 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.
- 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.
- 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.
