Tuesday, January 25, 2011

Salmon with asparagus : Wk55/2

NB: The quantities given in this recipe serve only 2 people
Serves 2 : Very easy : Quick - Easily doubled
2 salmon fillets

100gm green asparagus spears
100gm green beans, quartered lengthways
2 courgettes, sliced
50gm rocket salad, torn
½ x 400gm tin cannellini beans, rinsed and drained

1 Tblsp olive oil
1 Tblsp lemon juice
1 Tblsp chopped parsley
2 tsp wholegrain mustard

Whisk together the oil, lemon juice, mustard and parsley.
Set aside.

Steam the green beans and courgettes for about 5 minutes.
Cool slightly with cold water and drain.

Tip the cannellini beans into a bowl and add the salad leaves.
Now add the green beans and courgettes.
Toss well and divide between two dinner plates.

Steam the salmon for about 5 minutes, until it changes colour.
Add the asparagus and continue steaming for another 5 minutes.

Arrange the asparagus spears on the salad.
Top with the salmon.
Spoon over the dressing.

Remember to adjust the shopping list if you want to make this dish for more than 2 people.

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