4 tail end salmon fillets, about 150 g (5 oz) each
cracked black pepper
2 x 400 g (13 oz) can mixed beans, drained
1/2 tablespoon extra virgin rapeseed oil
1 tablespoon red wine vinegar
2 tablespoons finely chopped mint
75 g (3 oz) rocket leaves
Season the salmon fillets with cracked black pepper, then place under a preheated grill for 2–3 minutes until golden and crispy. Turn the fillets over and grill for a further 2–3 minutes until almost cooked.
Meanwhile, to make the mixed bean salad, put the mixed beans, the oil, vinegar and mint in a large bowl and mix to combine. Season with salt and pepper, then toss through the rocket leaves.
Transfer the mixed bean salad to serving plates, top with the salmon fillets and serve.