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  • 110g salmon fillet

  • 60g tinned cannellini beans, drained

  • 50g chorizo, diced

  • 1 tomato, seeds removed and diced

  • 1 tbsp coriander, chopped

  • 30g aubergine, diced

  • Juice of ½ lemon

  • 1 clove garlic

  • Knob of butter

  • Plain white flour to dust

  • 100ml strong chicken stock (use one stock cube)

  • Pinch chilli flakes

  • 2 tbsp balsamic vinegar

  • Olive oil to fry


  • 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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