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Pan-fried salmon fillet with crispy chorizo and cannellini bean salad



  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve the salmon on top of the bean salad with a quenelle of the aubergine on top.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Pan-fried salmon fillet with crispy chorizo and cannellini bean salad.


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