In a dry frying pan, cook the chorizo over a high heat for 2 minutes until browned. Add the drained cannellini beans, the balsamic vinegar and stock and cook for a further minute. At the last minute, add the tomato and chopped coriander and squeeze in the lemon juice.
In a separate pan, fry off the aubergine and garlic together in a little olive oil for two minutes until it becomes like a paste.
To cook the salmon, mix together some flour with the chilli flakes on a plate and season with salt and pepper. Coat the salmon in the flour and cook in the butter for 4½ minutes, starting it off skin-side down and flipping over halfway through.
Serve the salmon on top of the bean salad with a quenelle of the aubergine on top.
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