Pan-Fried Salmon With Cannellini Bean Purée

Total Time
22mins
Prep 10 mins
Cook 12 mins

This is so good, healthy and really quite easy to put together, and of course, it's low-gi! Recipe by Rachael Anne Hill.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Most Helpful

5 5

I love this recipe! I've taken to making the canellini bean puree as a regular side dish. It can be spiced to fit almost any menu, just be creative. This is so healthy and takes very little time on a busy night.