We’ve been receiving quite the bounty from my Dad’s allotment of late. Absolutely not complaining. Fresh sweetcorn is particularly lovely but we’ve just been barbecuing it in foil with butter (in the rain), so not much to write about. Runner beans though, these seem to be growing prolifically and I’m not sure what to do with them. I’ve snuck them into toddler food (always picked out – green food is evil!) and now I’m sneaking them into grown up food. Both the runner beans and salad potatoes in this recipe were allotment-sourced and brought to our door. Maybe I should’ve offered to make dinner for my Dad too….
We eat salmon fairly often and we often find ourselves cooking it the same way, which can get a little boring. Miso paste adds loads of flavour with very little effort. Don’t spread the paste too thickly or it can be a bit overpowering. Because of the strong flavours of this dish a lighter-style red wine complimented it very well, despite being it being fish. We went for a Pinot Noir from New Zealand, as recommended in the Knackered Mother’s Wine Club book which I am currently reading (website here). I can highly recommend both the wine type and the book, it’s really good and informative but also easy to read. Not just for mums but for everyone who would like to know a little more about wine styles, food pairings, and choosing wine. So pour yourself a glass as a reward for doing the cooking (“No, honestly! I don’t mind doing the cooking. You can wash up afterwards if you feel like you should do something….”) and crack on.
- 2 salmon fillets
- 1 tbsp of miso paste
- 2 tbsp sesame seeds (I had mixed black and white seeds so used these)
- 500g salad potatoes, peeled if necessary and cut into large bite-sized pieces
- 4 tbsp groundnut oil
- 25g butter
- 1 tbsp soy sauce
- 4 spring onions, sliced
- 200g runner beans, topped and tailed then sliced on the diagonal
Place the salmon on a plate or in a shallow bowl and spread the miso paste across the two fillets. Scatter the sesame seeds on top and press them into the paste. Refrigerate for an hour or so to let the flavours marinate.
Boil the potatoes until almost cooked (mine took 10 minutes) and drain. Add the butter and half the groundnut oil to a frying pan on a medium heat. Throw in the spring onion and the soy sauce and sauté for a couple of minutes. Add the boiled potatoes, stir, and cook for a further 5 minutes.
Once you’ve added the potatoes to your spring onions then start to cook the salmon. Heat the rest of the groundnut oil in another pan and add the fillets, skin side down first. Fry for a couple of minutes per side, taking care not to disturb the miso paste too much when you turn them. The paste should form a crust that just starts to blacken. Remove from the heat.
Add the sliced runner beans to the potatoes and cook for a final 2 minutes. Check for seasoning and serve.
All suggestions for future runner bean dishes welcomed!