Crispy skin salmon with mango salsa and bean puree

    30 minutes

    A very light and easy meal to make. The family will love it


    New South Wales, Australia
    3 people made this

    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

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. To make the salsa; put all the first 7 ingredients in a bowl and mix gently to combine.
    2. 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.
    3. 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.
    4. Place 1/4 of bean mixture onto each plate, top with salmon and the top with salsa

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