- 1 salmon fillet
- 150 g needle beans
- Handful of Cobelén pitted olives
- Lemon juice
- 1 lemon
Cook the needle beans in a pot of boiling water with vinegar and salt until tender. Set aside.
While the beans are cooking, mince the garlic and onion. Use a mortar to crush together the rosemary and sliced olives and mix with the garlic and onion.
Grill the salmon fillets with a touch of lemon juice and set aside. Serve the salmon in a large platter garnished with the needle beans and olive paste.
Source and image: Tapas Magazine