Warm Butterbean Caprese with Blistered Cherry Tomatoes and Roast Organic Salmon with Gremolata

Name: Warm Butterbean Caprese with Blistered Cherry Tomatoes and Roast Organic Salmon with Gremolata
Yield: 2-3

Aisling Larkin's recipe as seen on the Dunnes Stores Quality Kitchen Stage at Bord Bia Bloom 2026

2-3 people

Ingredients

For the butterbean caprese

3 tablesp. olive oil

2 banana shallots, diced

2 cloves garlic, sliced

350g cherry tomatoes

1 teasp. tomato purée

1 x 400g tin butterbeans, drained and rinsed

Salt and pepper

Handful of fresh basil

1 tablesp. vinegar (red wine or sherry)

125g Irish West Cork mozzarella, torn (optional)

Extra virgin olive oil (to finish)

For the salmon

2–3 organic salmon fillets

Olive oil, salt and pepper

Gremolata

Zest of 1 lemon

1 small garlic clove, finely grated

Small handful of parsley, finely chopped

1–2 tablesp. olive oil

Pinch of salt

Main

For the butterbean caprese

3 tablesp. olive oil

2 banana shallots, diced

2 cloves garlic, sliced

350g cherry tomatoes

1 teasp. tomato purée

1 x 400g tin butterbeans, drained and rinsed

Salt and pepper

Handful of fresh basil

1 tablesp. vinegar (red wine or sherry)

125g Irish West Cork mozzarella, torn (optional)

Extra virgin olive oil (to finish)

For the salmon

2–3 organic salmon fillets

Olive oil, salt and pepper

Gremolata

Zest of 1 lemon

1 small garlic clove, finely grated

Small handful of parsley, finely chopped

1–2 tablesp. olive oil

Pinch of salt

To make the gremolata: Mix lemon zest, garlic, parsley, olive oil, and a pinch of salt in a small bowl. Set aside.

To roast the salmon: Heat oven to 200°C. Place salmon on a lined tray, skin side down. Drizzle with olive oil and season. Roast for 10–12 minutes until just cooked through.

To cook the butterbean caprese: Heat olive oil in a large pan over medium heat. Add the shallots and cook for 5–6 minutes until soft. Add the garlic and cook for 30 seconds. Add the cherry tomatoes and cook for a few minutes, stirring, until they start to burst. Stir in tomato purée and cook for 1–2 minutes. Add the butterbeans, season well, and warm through. Turn

off the heat and stir in vinegar, basil, and mozzarella. Finish with a drizzle of extra virgin olive oil.

The Quality Mark & You

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To make the gremolata: Mix lemon zest, garlic, parsley, olive oil, and a pinch of salt in a small bowl. Set aside.

To roast the salmon: Heat oven to 200°C. Place salmon on a lined tray, skin side down. Drizzle with olive oil and season. Roast for 10–12 minutes until just cooked through.

off the heat and stir in vinegar, basil, and mozzarella. Finish with a drizzle of extra virgin olive oil.

Serving Suggestions

To serve: Spoon the warm butterbean mixture onto plates. Top with the roasted salmon. Spoon over the gremolata and serve immediately.

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