Crispy skinned salmon with cannellini bean puree and broccolini, tomato and olives (651 calories per serve)

So I learnt something new today …. and I felt like such an idiot too after I found out. I felt so naive and ignorant. Anyway, so the new thing I learnt today was that broccolini is not a baby broccoli. Nope, nope, nope. It’s actually a cross between regular broccoli and Chinese broccoli (gai lan). Wow that blew my mind!

As I was munching on a stalk of it at dinner today, I had a new-found appreciation for this yummy vegetable. So anyway … what was I eating the broccolini with? Oh yeah, crispy skinned salmon … yum … kind of burnt the edges a bit because I got carried away thinking about this fact of the day. Still crispy though!

Serves 2

Prep time 20 mins
Cook time 30 mins

2 tbsp olive oil
2 garlic cloves, crushed
1 tbsp lemon juice (reserve some lemon wedges)
1 sprig rosemary, take out stem
1 x 400g can of cannellini beans, retain water
100g grape tomatoes, halved
6 green olives, pitted
1 spring onion, sliced
2 salmon fillets, ski on
1 bunch broccolini

Season the salmon fillets with 1 tbsp of olive oil, salt and pepper and set aside.

Combine the tomato, olives and spring onion in a bowl and set aside.

Heat the remaining olive oil in a pot and add garlic and rosemary, stirring until fragrant. Then add the beans, water and all and let it simmer until it has reduced by about a third. Then take off the heat and puree until smooth.

Heat a large non-stick frying pan over a medium-high heat and cook the salmon fillets, skin side first and then on all sides. Remove and let it rest for a few minutes.

Meanwhile, steam the broccolini. I zapped it in the microwave for a few minutes and then sauteed it in the pan that I cooked the salmon fillets in to soak up the juices and add a bit of a charred flavour to it.

Spoon the bean puree onto serving plates and top with the salmon, broccolini and tomato/olive mix. Serve with lemon wedges.

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