For the salmon:
For the butterbean puree:
For the caper sauce:
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Start by making the butterbean puree. Place the butterbeans in a saucepan with the garlic and cover with water. Bring to the boil and simmer for 10 minutes. Drain and leave to the side to cool slightly.
Meanwhile, prepare the salmon by bringing the water in the frying pan to the boil and then turning it down to a flat simmer. You should just be able to see little bubbles being released from the bottom of the pan. Season the salmon with salt and pepper and carefully drop them in the poaching water, with the flesh side down.
Cook for 7 minutes with the flesh side down, and then carefully turn them over using a slotted spoon or spatula and cook for a further 3 minutes with the skin down and the flesh side up. Once the salmon is cooked, carefully take it out with a slotted spoon, peel away the skin and discard.
While the salmon is cooking, place the butterbeans, 4 tablespoons of the poaching water, rapeseed oil, 2 pinches of salt and 2 grinds of black pepper in a Nutri-bullet or food processor and blitz. Taste and adjust the seasoning to your liking.
Finally make the caper sauce by placing the ingredients in a bowl and stirring through with a fork. Taste and adjust the seasoning as necessary.
Serve the salmon on top of the butterbean puree with oodles of the beautiful caper sauce.
If you haven’t poached salmon before, be brave and give it a go. It’s a light, simple way to cook and locks in all the nutrients. Poaching is one of the most healthful ways to cook and I urge you to shelve that fear and give it a go. Go on, you can do this!”