Pan-Fried Salmon With Cannellini Bean Purée
photo by kelly in TO
- Ready In:
- 22mins
- Ingredients:
- 15
- Serves:
-
4
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
-
Cannellini bean puree
- 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
- 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.
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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