Creamy Coconut Salmon with White Beans and Spinach

Instructions

1. 1

   Drain and rinse the cannellini beans, measuring 480 g drained weight from approximately two 400 g tins. Drain and slice the sun-dried tomatoes. Peel and finely chop the onion and garlic, then wash and drain the spinach.

2. 2

   Heat the olive oil in a deep 32 cm nonstick frying pan over medium-high heat for 1–2 minutes. Meanwhile, pat four skinless, boneless 150 g salmon fillets dry and season with half the salt and pepper.

3. 3

   Place the salmon in the pan in a single layer. Cook for 2 minutes on each side, then transfer to a plate; the centres should still be undercooked.

4. 4

   Reduce the heat to medium. Add the onion to the same pan and cook for 4–5 minutes, stirring, until softened. Add the garlic and sun-dried tomatoes and cook for 1 minute.

5. 5

   Reduce the heat to medium-low and stir in the coconut cream, water, beans and remaining salt and pepper. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally, until the beans are steaming hot and the sauce reaches at least 74°C/165°F.

6. 6

   Return the salmon and any collected juices to the sauce. Simmer gently over low heat for 5–7 minutes, adding the spinach in handfuls around the fish after the first 3 minutes. Gently fold the spinach into the beans as it wilts, keeping the fillets intact.

7. 7

   Check the thickest part of each salmon fillet with a food thermometer: it must reach 63°C/145°F. If necessary, continue cooking gently and check again every minute. Divide the salmon, beans, spinach and sauce between four plates.