Yaan Martin's Salmon and sun-dried tomatoes on a black bean stew Serves 4 Ingredients 4 x 6oz salmon steaks 200g diced onion 1 carrot diced 4 Good sized tomatoes: deseeded and chopped 1 tin black beans 1 tin (180g) sun-dried tomatoes in oil then drained 3 sprigs of fresh thyme The juice of one fresh lime 3 tbs olive oil 5 fl oz white wine (dry, preferably) 5 fl oz water 5 fl oz single cream Salt & pepper Method Saut the onions and carrot with the olive oil and cook for a few minutes.
Add thyme, the deseeded and chopped tomatoes and black beans.
Add the lime juice, water, wine and cream. Simmer for 10 minutes. Taste for seasoning (salt & pepper). In the meantime time make an incision under the skin of the salmon steaks and stuff with the sun-dried tomatoes which have been drained and then shredded. Roast in the oven for about 12 minutes on gas mark 6/180 degrees C/350F. Serve the salmon steaks on the black bean stew.
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