Pan-fried fillet of salmon served on top of a ragout of borlotti beans and spicy nduja with a spoon of tangy salsa verde.
Season the fish with salt and pepper.
Heat a non stick pan to a medium heat. Cook the salmon skin side down for 3-5 minutes until golden brown. Turn over and cook for 1 minute. Remove the pan from the heat and leave the salmon to finish cooking in the residual heat.
Finely chop the shallot and garlic. Heat the oil in a pan and cook the shallot and garlic for 2 minutes. Add the nudja and cook for 5 minutes before adding the drained borlotti beans and the water. Cook on a high heat for 3 minutes until the water has reduced to glaze the beans. Add a squeeze of lemon juice and season to taste.
Put the olive oil, herbs, garlic, mustard, vinegar, lemon juice, anchovies, capers, sugar, salt and pepper into a small food processor. Blitz for 30 seconds then season to taste.
Put a spoon of the borlotti ragout onto each plate and top with the salmon fillet skin side up. Place a spoon of salsa verde just to the side of each salmon fillet.
«If you prefer not to fry the salmon at home you can simply bake it the oven, skin side up with some olive oil. This will protect the fish from drying out in the heat.»