Crispy skin salmon with mango salsa and bean puree
30 minutes
A very light and easy meal to make. The family will love it
3 people made this
Ingredients
Serves: 4
- 1 small Lebanese cucumber, diced
- 2 spring onions , sliced
- 1 large mango, diced
- 1 tablespoon baby capers, rinsed
- 1 small red chilli, seeded and finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 2x 400 g canneillini beans, rinsed and drained
- 1 cup salt reduced chicken stock
- 1 bay leaf
- 2 cloves garlic, crushed
- 4 x 125 gm salmon fillets skin on
- 1½ tablespoons peanut oil
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- To make the salsa; put all the first 7 ingredients in a bowl and mix gently to combine.
- In a med pot add the beans, bay leaf, garlic and stock and bring to the boil. Reduce heat and simmer for 5 minutes, remove bay leaf. Mash (Blend) until smooth and creamy. Set aside and keep warm.
- Pat the salmon with kitchen paper. Heat the oil in a non stick pan and cook the salmon fillets over med heat for a few minutes with the skin side down until golden brown and crispy. Turn over and cook the other side for a couple of minutes until just cooked through.
- Place 1/4 of bean mixture onto each plate, top with salmon and the top with salsa
