Crispy Salmon with Smokey Eggplant and Butterbean Puree - Brooke Kelly Nutrition

Ingredients

• 500g boneless salmon fillets, skin on
• ½ small red onion, finely sliced
• ½ teaspoon ground sumac
• 2 teaspoons @quinbyshoney chilli honey (or regular honey)
• ¼ cup red wine vinegar
• 10g fresh dill, picked
• 10g fresh coriander, picked
• 10g fresh parsley, picked
• 2 tablespoons extra virgin olive
• 1 tablespoon unsalted butter
• Salt
• Pepper
• 1 medium sized eggplant
• 400g butter beans, drained and rinsed
• ½ teaspoon ground cumin
• ½ teaspoon Urfa chilli flakes (or other smokey chilli flakes e.g. Aleppo)
• 1 clove garlic, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon fish sauce
• 1 teaspoon salt
• ¼ teaspoon cracked black pepper
• 2 tablespoons extra virgin olive oil