Sunday, July 18, 2010
Salmon with Bean Puree and Greens
This is supposedly a very healthy meal. Hmph. Far too tasty to be good for you.
I got this recipe in an email a bit over a year ago and flagged it as something I wouldn't mind trying. So, 13 months later, I have. You can't hurry these things.
I've made a few modifications to the recipe and method.
400g can cannellini beans, rinsed and drained
1 cup low-salt chicken stock
1-2 bay leaves
Combine all ingredients in a saucepan over a medium heat. Simmer for about 10 minutes. Remove from the heat, take out the bay leaf/ves and puree the beans (btw, I love my stick blender). Leave covered on the stove until you're ready to serve up.
Salmon & marinade:
4 tsp good olive oil
1 garlic clove, crushed
2-3 tbl white wine vinegar
finely grated zest of 1 lemon
2 tbl chopped dill
2 x salmon fillets
Combine all the ingredients except the salmon in a glass or pyrex bowl. Mix well. Add salmon fillets and turn to coat, then leave to marinate for 10 minutes. Heat a non-stick frypan to medium-high. Remove fillets from marinade and place, skin-side down, in the hot pan 3-4 minutes, with the lid on. Turn the fillets and cook a further 3-4 minutes, covered. Lower the heat to low while you take care of the greens.
big handful or so of spinach leaves
100g beans, topped, tailed, and cut into 3cm lengths
Steam the beans in the microwave 2 minutes. Add the spinach and microwave for a further 1-2 minutes. While this is happening remove the salmon fillets from the frypan, pour the remaining marinade into the pan and heat on high until dried out fairly well (this won't take long - a matter of a minute or two).
Sling some pureed beans into a bowl. Throw a salmon fillet in the middle. Heap some greens on top of that, and finish off with a dollop of cooked-out marinade.