Email
PrintIngredients
For 4 Person(s)
Ingredients
- 1 tbsp rice bran oil
- 2 tsp smoked paprika
- 4 150g salmon fillets
- 2 400g can cannellini beans, rinsed and drained
- 1/2 cup low fat milk
- 1/2 fennel bulb, finely sliced
- 1 Granny Smith Apple, julienned
- Handful Rocket
- Juice of half a lemon
- 1 tsbp olive oil
Dill Sauce
- 5 cornichons
- Pinch chilli flakes
- 1/2 bunch dill
- Juice of half a lemon
- 1 tbsp olive oil
Directions
- Heat a frying pan over high. Add the rice bran oil. Rub salt and paprika over non-skin side of salmon then add skin side down into the pan. Cook for 3-4 minutes or until skin is crisp and salmon is cooked to your liking.
- Combine cannellini beans and milk in a food processor and blend until smooth. Warm gently in a saucepan over low heat then set aside to serve.
- For the dill sauce, chop cornichons, dill and any fennel fronds together. Transfer to a bowl then stir through olive oil and lemon juice.
- Combine fennel, apple, rocket, lemon juice and olive oil in a bowl.
- Serve salmon on top of white bean mash with salad and dill sauce.
Recipe notes
This recipe is courtesy of Sprout.
Similar recipes
|
|
|