Saturday, 28 November 2015

Sizzling salmon with bean mash

A very quick and simple, yet sophisticated fish supper, adapted from this recipe.

Serves 4


    4 skinless salmon fillets
    1 lime
    2 tsp clear honey *
    1 tsp mustard powder
    3 x 410g cans butter beans, rinsed
    1 garlic clove, crushed
    100g bag rocket


    Set the grill to its highest setting. Put the salmon fillets flesh-side up and evenly spaced in a shallow flameproof dish. Finely grate the zest of the lime into a bowl, then squeeze in the juice and stir in the honey, mustard and a good sprinkling of salt. Pour the mixture over the salmon and grill, without turning, for 5-6 minutes until it’s golden on top and cooked through (check the centre with a fork).
    Meanwhile, tip the beans into a saucepan and add garlic and plenty of salt and pepper. Turn the heat on to moderate and coarsely mash everything together – a wooden spoon or a masher will do the job – until hot and bubbling. This only takes a few minutes as the beans are already cooked. Tip in the rocket and stir into the mash until it’s hot and just wilted.
    Serve the salmon on the mash, drizzled with the cooking juices.

* Honey (1 level tsp) is 1 syn, so half a syn per portion. Always double-check the syn values I give as these can change from time to time.

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