2 skinless salmon fillets
2 tsp Dijon mustard
1 tsp brown sugar
20 g butter
1 shallot, finely chopped
200 g greens (such as Swiss chard or kale), shredded and blanched
200 g canned cannellini beans, rinsed and drained
½ lemon, zested and juiced
- Put the salmon in a grill-proof dish. Mix the mustard and sugar with a splash of water and season. Brush all over the salmon. Grill for 5 minutes until the glaze is golden and the salmon is just cooked through.
- Heat a pan and add a knob of butter. Cook the shallot until softened then add the greens and beans and heat. Add the lemon juice and the zest and season. Serve with the salmon.