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Salmon & fennel with cannellini bean mash
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Beans make a quick, tasty and fibre-packed mash, which goes beautifully with roast salmon and the gentle aniseed of fennel. Next time, try flageolet or butter beans for the mash instead.
1 large or 2 small fennel bulbs
2½ tbsp olive oil
2 Waitrose 1 Alaskan Sockeye Salmon Fillets, skin removed
1 small leek, finely sliced
1 garlic clove, crushed
400g can cannellini beans, drained and rinsed
150ml Cooks’ Ingredients Fresh Vegetable Stock
½ lemon, zest and juice
1. Preheat the oven to 200˚C, gas mark 6. Trim the fronds from the fennel and set aside, then cut the bulb(s) into thin wedges, removing any tough pieces of core. Toss with 1 tbsp oil, season and spread out on a baking tray. Roast for 10 minutes. Brush the salmon with ½ tbsp oil, season, add to the baking tray and roast for a further 10 minutes.
2. Meanwhile, heat the remaining 1 tbsp oil in a saucepan over a medium heat. Add the leek and garlic; cover and sweat gently for 5 minutes. Add the beans and stock; simmer uncovered for 2 minutes, then squeeze in the lemon juice. Roughly crush with a potato masher or the back of a fork.
3. Divide the mash between plates and top with the roasted fennel, salmon, lemon zest and a sprinkle of fennel fronds.
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in August 2019.