Slow Roasted Salmon, Asparagus + White Beans with Pickled Relish

This recipe is almost like confit-ing. Except, it's done in a fraction of the time with less olive oil. That's because we're making the most of our BEAN STOCK (the liquid that's in our jars of beans!). This liquid acts as a liquid thickener, adding creaminess and moisture to the dish for a real melt-in-the-mouth delicious flavour. It also acts as seasoning, meaning you don't need to add any extra. The relish is KEY here to for adding a zesty lift. 

Source: Bold Bean Co

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