Salmon with garlic bean puree, asparagus & tomatoes

Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients (serves 2)
* 2 bunches (5 in each bunch) small ripe trussed tomatoes (vine still attached)
* 1 bunch (about 180g) asparagus, ends trimmed
* Canola oil cooking spray, to grease
* 2 (about 125g each) salmon fillets
* Freshly ground black pepper, to serve
Garlic bean puree
* 2 x 300g cans butter beans, rinsed, drained
* 125ml (1/2 cup) reduced-salt chicken stock
* 2 garlic cloves, crushed
* 1 tsp finely grated lemon rind
* 2 tsp extra virgin olive oil


Method
1. To make the garlic bean puree, place the beans, stock, garlic, lemon rind and olive oil in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until beans are very soft. Remove from heat and set aside for 5 minutes to cool slightly. Place the bean mixture in the bowl of a food processor or the jug of a blender and process until smooth. Transfer to a bowl and cover with foil to keep warm.
2. Preheat grill on high. Place the tomatoes on a non-stick baking tray and cook under preheated grill, about 6cm from the heat source, for 10 minutes or until tender.
3. Meanwhile, cook asparagus in a large saucepan of salted boiling water for 3 minutes or until bright green and tender crisp (see microwave tip).
4. Lightly spray a medium non-stick frying pan with canola oil cooking spray and heat over medium-high heat. Add the salmon and cook for 2-3 minutes each side for medium rare, or until cooked to your liking.
5. To serve, place asparagus on plates and top with a dollop of bean puree. Top with salmon and grilled tomatoes and sprinkle with pepper. Serve immediately.

Notes & tips
* You can make the garlic bean puree (step 1) up to 1 day ahead and store it in an airtight container in the fridge. To reheat, place the puree in a medium saucepan over medium-low heat, stirring constantly, for 5 minutes or until heated through (do not over heat). Continue from step 2, 15 minutes before serving.
* Microwave tip: Wash the asparagus spears and place in a freezer bag, adjusting until they are 2-3 deep when the bag is laid flat. Twist the opening to close. Cook on High/800watts/100% for 1-1 1/2 minutes or until bright green and tender crisp.

Source
Australian Good Taste - Page 53
Recipe by Jody Vassallo