Salmon and Butterbean Bake
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 garlic clove crushed
- 800 grams can chopped tomatoes 2 x 400g cans
- 939 grams can pink salmon 3 x 213 g cans salmon
- 1 tbsp chopped tarragon leaves
- 800 g can butter beans 2 x 400 g cans, drained and rinsed
- 4 slices brioche bread blitzed into chunky breadcrumbs
- Sea salt and freshly ground black pepper
- Preheat the oven to 190C/375F/Gas 5.
- Heat a large sauté pan until medium hot, add the olive oil and onion and sweat for 5 minutes until just softened then add the garlic and cook for another 2 minutes.
- Add the canned tomatoes and bring to a simmer, then reduce the heat and cook for 10 minutes until just thickened.
- Season to taste with sea salt and black pepper then remove from the heat.
- Meanwhile, place the salmon into a bowl and crush lightly with the back of a fork until well mixed then add the chopped tarragon, sea salt and black pepper.
- Layer a third of the tomato sauce into a medium ovenproof dish then top with half the butter beans, half the salmon, then repeat with another third of tomato sauce, then remaining beans, salmon and last of the tomato sauce.
- Top with the brioche breadcrumbs and place in the oven for 20-30 minutes until golden and bubbling.
The Salmon and Butterbean Bake was really easy to make and very tasty and filling. It’s so handy to have recipes you can put together from your larder that will feed a crowd, I’m sure my boys would have demolished the lot!
Remember to check out the Healthy Eating Plans and the other recipes on the Canned Food UK website.