Salmon with White Bean Mash

Make a habit of eating more fresh fish - your heart and brain will thank you.

Preparation Time
10 minutes

Cooking Time
15 minutes

Ingredients
1 tbs olive oil
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp finely grated lemon rind
2 x 400g cans cannellini beans, rinsed, drained
1 tbs fresh lemon juice
1 cup fresh continental parsley leaves
1 small red onion, halved, thinly sliced
1 tbs salted baby capers, rinsed, drained
Olive oil spray
4 (about 125g each) skinless salmon fillets
Steamed green round beans, to serve

Method
Heat the oil in a medium saucepan over medium heat. Add the garlic, cumin and lemon rind and cook, stirring, for 30 seconds or until aromatic. Add the cannellini beans and lemon juice, and cook for 2 minutes. Use a fork to coarsely crush. Set aside and cover to keep warm.
Combine the parsley, onion and capers in a small bowl.
Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook the salmon for 3-4 minutes each side for medium or until cooked to your liking.
Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.
Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.
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