Salmon with white bean mash

Cooking Fish Salmon with white bean mash

Make a habit of eating more fresh fish - your heart and brain will thank you.

Lables: Diabetes friendly High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic, cumin and lemon rind and cook, stirring, for 30 seconds or until aromatic. Add the cannellini beans and lemon juice, and cook for 2 minutes. Use a fork to coarsely crush. Set aside and cover to keep warm.
  2. Combine the parsley, onion and capers in a small bowl.
  3. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.
  4. Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.

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1 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp finely grated lemon rind
2 x 400g cans cannellini beans, rinsed, drained
1 tbsp fresh lemon juice
1 cup fresh continental parsley leaves
1 small red onion, halved, thinly sliced
1 tbsp salted baby capers, rinsed, drained
Olive oil spray
4 skinless salmon fillets
Steamed green round beans, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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