Salmon and Cannellini Bean Mash

• Meanwhile, boil a large pot of salted water for the salmon.
• Place a pan over medium heat (without oil).
• Once the pan is hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
• Once toasted, remove from the pan and set aside. Reserve the pan for later use!

TIP: Keep an eye on the pine nuts so they don't burn!

• Halve, peel and thinly slice the onion.
• Peel and grate the garlic (or use a garlic press).
• Zest and quarter the lemon. 
• Roughly chop the parsley (stalks and all).
• Drain and rinse the cannellini beans in a sieve.

• Meanwhile, return the pan to medium-high heat with a drizzle oil and a knob of butter.
• Fry the garlic and half the onion until softened, 4-5 mins. 
• Add the mustard, beans, muscat, lemon zest and two-thirds of the chopped parsley.
• Warm through for 2-3 mins then remove from the heat. Mash the beans with a fork until you've got a smooth consistency.
• Loosen with a splash of milk, if desired. Season to taste with salt, pepper and lemon juice.

• Once the water for the salmon has come to a boil, reduce the heat to medium-high. 
• Pop in the red wine vinegar and remaining onion.
• Add the salmon to the pot (skin-side down).
• Leave to simmer until the fish is cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.
• Once cooked, drain the salmon and onion.