Pan-Fried Salmon With Cannellini Bean Purée |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is so good, healthy and really quite easy to put together, and of course, it's low-gi! Recipe by Rachael Anne Hill. Ingredients:
75 g rocket |
100 g baby spinach leaves, lightly rinsed |
50 g watercress |
16 cherry tomatoes, halved |
4 salmon fillets, about 200 g each, trimmed and boned |
1 tablespoon olive oil |
4 garlic cloves, halved |
balsamic vinegar, for drizzling |
sea salt & freshly ground black pepper |
400 g canned cannellini beans, drained and rinsed |
1 garlic clove, crushed |
1 1/2 tablespoons fresh lemon juice |
2 tablespoons chopped fresh thyme |
2 teaspoons olive oil |
sea salt & freshly ground black pepper |
Directions:
1. Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
2. To make the cannellini bean purée, put the beans, garlic, lemon juice, thyme, oil and 2 tablespoons of water in a food processor or blender. Season with salt and pepper, to taste, then process to a smooth, soft purée. Add a little more water, if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring frequently, until piping hot. Alternatively, put the purée in a microwaveable bowl, cover and cook on high for about 4 minutes, stirring halfway through, until piping hot. Let stand for 1 minute before serving.
3. Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5–8 minutes, turning once halfway through.
4. Drizzle the salad with a little balsamic vinegar, season to taste with salt and pepper and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra virgin olive oil. Serve immediately with the salad.
5. Variation: The bean purée would be delicious with most grilled foods. Try chicken, turkey, large prawns or tuna. Use other beans or a mixture of two or three types and keep the purée slightly chunky, if you prefer.
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