Salmon and cannellini bean dip


My father is a fish lover. Every friday he goes to the street market to buy what is going to be his lunch, dinner and snack for the next few days. He comes back home with overflowing blue and white plastic bags full of whole fish carefully wrapped in brown paper, that he is going to fry, stew or roast.

As a kid I always despised fish, for its jelly eyes and weird skin and smell. Never been my thing eating fish.

Now it is my protein of choice after legumes. 

After having been a vegetarian for five years I decided to give fish a try, not because I don’t like legumes, but because no matter the way I soak or cook them I find their digestive process to be a pretty difficult one for my body. Fish is an healthy alternative to enjoy once in a while when you want a quick meal that is easy to prepare and easy to digest.

I don’t need to say that my father is proud of me for that. Having a daughter that didn’t enjoy fish was something he couldn’t understand.

I buy my fish fresh from Leed Kirkgate Market. Kirgate market is one of the biggest indoors market of Europe, where you can find not only local and ethnic food for your culinary experimentations, but also kitchenware, jewelry, flowers and much more. It’s a pearl in the heart of Leeds, offering goods at a cheaper price than the other retailers scattered all over the city.
Vegetables are always fresh and the variety is stunning, from italian tomatoes to indian tamarind or esotic manioca. Shopping here it’s a pleasure for the foodies and for those who have a restricted budget and don’t want to give up on freshness and flavour.

For the same price you can bring home almost double the amount of goodies that you can get shopping at sainsbury’s or tesco. Not bad, right?
And the magic of the market is that as an open place you can walk around, have a chat with someone, eat some food or have a tea.

The variety of fish you can find at the market is stunning and most of the time the fish is not whole, staring at you with weird jelly eyes, but already clean and cut, ready to be cooked.

The salmon I used for today’s recipes comes from the market.

This dip is really simple and quick to make, protein rich and versatile. So light in texture and flavour that I eat it as a snack or even as a breakfast on my toasts.


Salmon and cannellini bean dip
Serves 2
A simple to make, but tasty and creamy protein rich dip to serve for breakfast or as a quick snack.
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Total Time
30 min
Total Time
30 min
  1. 240g salmon
  2. 1/2 can cannellini beans
  3. 1 tbsp extra virgin olive oil
  4. 2 tbsp water
  5. 50g capers
  6. 1 red bell pepper roasted
  1. Bake the salmon at 200º for about 10 minutes, or until it is cooked through (it is going to depend on the thickness of the salmon piece you are dealing with).
  2. Let it cool down.
  3. Put all the ingredients inside a blender and blend until smooth. Add salt or white pepper to taste.
  1. If you don't have a jar with pre-roasted red bell peppers then roast your own. Turn on the oven at 250º, layer a baking tray with parchment paper and roast the bell pepper for 30 minutes, turning it after 15 minutes so it cooks evenly.
  2. Let it cool down and peel the skin off.