Week 70 Day 5

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Spiced salmon with bean salad
Serves 4 : Very easy : Quick

Ingredients
300gm extra fine green beans, trimmed
1 x 400gm can cannellini beans, rinsed and drained
1 red onion, finely chopped
1 Tblsp olive oil
2 Tblsp lemonjuice
4 x ±130gm salmon fillets
1 – 2 tsp ground cumin

480gm new potatoes

Method
Boil or steam the potatoes until done.
Drain and keep warm.

Steam the green beans for 5 minutes and then cool with cold water.
Drain and then mix together the green beans, cannellinis, onion, oil and lemon juice.

Rub the salmon with cumin and spray with non-stick cooking spray.
Sprinkle with a little pepper, if desired.

Spray a ridged pan with non-stick cooking spray.
Dry fry the salmon, presentation side down, for 5 – 8 minutes.
Turn and continue to cook until the fish flakes easily.

Serve the fish on a bed of the prepared bean salad.
Accompany with the potatoes and a simple green salad.

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