Chef’s Special: The White Swan – Pan-Fried Fillet Of Salmon With A Butter Bean And Cherry Tomato Salad

A beautifully light and summery meal just perfect for the light and summery weather we're being spoiled with at the moment. And the best thing? It takes next to no time at all to make!

Head Chef Keith Mickleburgh

Ingredients

2 fillet of salmon (6oz)
6oz of butter beans (pre-cooked)
6oz of French beans (pre-cooked)
6x cherry tomatoes
1 small jacket potato cut into 1cm pieces (pre-boiled)
1x spring onion
Chives

Pesto
1x cup Extra Virgin oil
Small bunch of fresh basil
2oz toasted pine nuts
1oz-grated parmesan
Blend ingredients together

Method

Season salmon fillets
Place into a hot lightly oiled pan skin side down.
Cook for 3-4 minutes then turn over for a further 3 minutes on a gentle heat – remove from heat.
Sauté the onions, potatoes, beans, tomatoes in a small amount of butter with some chives for 2-3 mins on a gentle heat.
On the plate, put on the warm salad and use as a bed for the salmon then drizzle with the pesto.