Wild crispy skin salmon with white bean and coriander puree | Marine Stewardship Council

Ingredients

• 2 x 170g MSC certified Wild John West salmon fillets, skin left on but scaled, pin-boned
• 4 baby beetroot
• olive oil, for drizzling
• sea salt flakes and freshly
• ground black pepper
• 60 ml balsamic vinegar
• 2 x 400g tins cannellini beans, drained and rinsed
• 1 garlic clove
• juice of 1 lemon
• 120 ml vegetable stock
• 1⁄2 bunch of coriander, leaves and stems
• 1⁄4 bunch of dill, finely chopped
• 4 tablespoons Basic Mayonnaise
• 4 slices of sourdough bread, cut into 1.5cm cubes
• 1 handful of micro herbs
• 1 lemon, cut into wedges