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