Salmon with White Bean Mash & Dill SauceFeatured

Salmon with White Bean Mash & Dill Sauce


For 4 Person(s)


  • 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


  1. 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.
  2. 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.
  3. For the dill sauce, chop cornichons, dill and any fennel fronds together. Transfer to a bowl then stir through olive oil and lemon juice.
  4. Combine fennel, apple, rocket, lemon juice and olive oil in a bowl.
  5. Serve salmon on top of white bean mash with salad and dill sauce.

Recipe notes

This recipe is courtesy of Sprout.