Ingredients for Pan Fried Salmon With Cannellini Bean Pure
- 1 cup rocket
- Baby Spinach Leaves
- ½ cup watercress
- 1 cup cherry tomatoes
- 2 (6-ounce) salmon fillets
- Olive Oil
- Garlic Cloves
- 1 tablespoon balsamic vinegar
- Salt & Freshly Ground Black Pepper
- 1 (15-ounce) can cannellini beans (drained and rinsed)
- Garlic Clove
- Fresh Lemon Juice
- Fresh Thyme
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How to Make Pan Fried Salmon With Cannellini Bean Pure
- Prepare the salad: Wash and dry 1 cup of rocket, ½ cup of spinach, and ½ cup of watercress. Reserve a small handful of rocket for garnish. Combine the remaining greens with 1 cup cherry tomatoes in a bowl.
- Make the cannellini bean purée: Combine 1 (15-ounce) can cannellini beans (drained and rinsed), 2 cloves garlic (minced), 1 tablespoon lemon juice, 1 teaspoon fresh thyme leaves, 2 tablespoons extra virgin olive oil, and 2 tablespoons water in a food processor or blender.
- Blend until smooth: Season with salt and pepper to taste. Add a little more water if needed to reach desired consistency.
- Heat the purée: Transfer the purée to a saucepan and heat gently for 5 minutes, stirring frequently, until piping hot. Alternatively, microwave on high for 4 minutes, stirring halfway through.
- Cook the salmon: Heat 1 tablespoon olive oil in a non-stick frying pan over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Add salmon: Place 2 (6-ounce) salmon fillets in the pan. Cook for 5-6 minutes per side, or until cooked through and flaky, turning once halfway.
- Dress the salad: Drizzle the salad with 1 tablespoon balsamic vinegar, season with salt and pepper, and toss gently.
- Plate and serve: Spoon the cannellini bean purée onto four warmed plates. Top with the reserved rocket, followed by the salmon fillets.
- Finish: Drizzle with a little extra virgin olive oil and serve immediately with the salad.
- (Optional) Garnish with extra fresh thyme.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
11g
Fat
13g
Carbs
10g
