1) Place salmon in a Mari Bag and add 105g of the Major Honey, Lemon and Mustard Mari Base. Massage lightly, seal and place in refrigerator for a minimum of 2 hours.

2) Put beans in a saucepan, add butter, crème fraiche, garlic purée and the remaining Major Honey, Lemon and Mustard Mari Base. Season with pepper.

3) Over a moderate heat, coarsely mash everything together until hot. Add the rocket and stir into the mash until hot and just wilted.

4) Cook salmon on a griddle or in an oven and serve on top of the mash.