A smoky take on Salmon Stew, built on black pepper and finished the way we like it. Ready in about 2 hr 25 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the black pepper elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the hot sauce and the rest of the black pepper flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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