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Salmon with broad bean and seaweed salad


Serves: 2
timePrep time: 15 mins
timeTotal time:
Salmon with broad bean and seaweed salad
Recipe photograph by Maja Smend

Salmon with broad bean and seaweed salad

Seaweed is an excellent source of prebiotic fibre. Don’t worry about removing the skins from the broad beans, as they contain lots of fibre too. If you want to make this a heartier meal, add some cooked pearl barley or pulses, which are prebiotic foods

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
431Kcal
Fat
27gr
Saturates
5gr
Carbs
10gr
Sugars
4gr
Fibre
10gr
Protein
31gr
Salt
0.3gr

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Joy Skipper

Joy is a food stylist, recipe developer, food writer and registered nutritionist.
See more of Joy Skipper’s recipes

Ingredients

  • 200gfrozenbroadbeans
  • 2springonions,trimmedandthinlysliced
  • 3-4sheetsnori(driedseaweed),snippedintothinstrips
  • 3radishesthinlysliced
  • 2x120gskin-onsalmonfillets
  • ½tbspoliveoil
  • smallhandfulmintleaves,roughlychopped
  • smallhandfulrocketleaves
For the dressing
  • 1tbspextra-virginoliveoil
  • juiceof½lemon,pluswedgestoserve
  • ½tspDijonmustard
  • ½tspclearhoney

Step by step

Get ahead
Prepare the salad up to 2 hrs ahead; leave at room temperature.
  1. Cook the broad beans in a small pan of simmering water for 4-5 minutes, until tender. Drain and cool under cold running water, then drain again and set aside in a bowl.
  2. Meanwhile, make the dressing in a large bowl by whisking together the olive oil, lemon juice, mustard and honey.
  3. Toss the broad beans in the dressing, then add the spring onions, nori and radishes. Season well with salt and pepper and set aside to let the seaweed soften.
  4. Pat the skin of the salmon dry with kitchen paper, then season with salt and pepper. Heat the olive oil in a frying pan until hot.
  5. Place the salmon in the pan, skin-side down, and reduce the heat to medium. Cook for 4-5 minutes, checking from time to time that the skin is not cooking too quickly – it needs to be crisp and golden brown. Turn the salmon and fry for another 4-5 minutes, or until cooked through to your liking.
  6. Toss the mint and rocket with the broad bean salad and divide between plates. Top with the salmon and serve with lemon wedges.

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