Salmon and Butterbean Bake is a great recipe to have in your collection, it’s super easy and made with canned ingredients, so you can easily feed a crowd without much notice. I don’t know about you, but I always have canned food in the house. Tinned tomatoes are a must, I also keep a stock of canned fish and pulses. It’s always great to have some new ideas for how to use those cans, they are brilliant for self-catering and camping holidays too.
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.
More Easy Recipe Comfort Food Bakes
Salmon and Butterbean Bake
Ingredients
- 1 tablespoon 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 tablespoon chopped tarragon leaves
- 800 grams 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
Instructions
- 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.
Helen - family-friends-food says
Ooh, that looks lovely!
Janice Pattie says
Thanks Helen, it's so easy to make too.
Laura Denman says
It's such a shame my mum doesn't like tomatoes because I would have persuaded her to have this for dinner. As it is, I'm saving it to make at uni because it sounds delicious and so easy.
Janice Pattie says
Perfect for uni, check out the other recipes on the website, there are loads of affordable recipes, quite a few by James Martin too.
Anita-Clare Field says
Wow it's amazing what you can create with cans 🙂
Janice Pattie says
It is surprising how often we use canned food in our cooking, it is so handy
belleau kitchen says
my secret love is tinned salmon. I adore it. I would clearly adore this dish, it looks divine!
Janice Pattie says
I love it too Dom, so useful to have a can in the larder. Love it on sandwiches.
Choclette Blogger says
Doing my Canned Food Week post has made me realise what an important part they've played in my life – It's not something I'd really dwelt on before.
Janice Pattie says
I know, we take cNned food for granted.
Karen S Booth says
That looks fabulous Janice and I was torn between this recipe and the one I made, as I adore butter beans and salmon! Great choice…..NO spiral spuds though? LOL!
Janice Pattie says
Thanks, no need for the spirals this time, Karen.
Knattster says
Love tinned salmon! I think this would also be nice with tuna. Thanks for sharing.
Janice Pattie says
Yes, Tuna would be good too and even more economical
Sylvia F. says
That looks really good! I'm a fan of all bakes 😉
Alison says
Love the look of this and I have salmon and butter beans in my cupboard. Will have to try it now
Kat BakingExplorer says
This looks delicious, I am going to try this!