Succulent Salmon with White Bean Mash
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon finely grated lemon rind
2 x 400g cans cannellini beans, rinsed, drained
1 tablespoon fresh lemon juice
1 cup fresh continental parsley leaves
1 small red onion, halved, thinly sliced
1 tablespoon salted baby capers, rinsed, drained
Olive oil spray
4 (about 125g each) skinned or skinless salmon fillets
Steamed green round beans, to serve
Heat the oil in a saucepan over medium heat. Add the garlic, cumin and lemon rind and cook, stirring, for 30 seconds. Add the cannellini beans and lemon juice, and cook for 2 minutes. Use a fork to crush and set aside (cover to keep warm).
Combine the parsley, onion and capers in a bowl and leave to rest.
Heat a large non-stick frying pan over medium-high heat. Spray with olive oil, and cook the salmon for 3-4 minutes each side until cooked to your liking.
Divide the bean mixture among serving plates. Top with the salmon and the parsley mixture. Serve with green beans.
And presto there you have it… Succulent Salmon with white bean mash, Enjoy!!