Meals and Courses

Pan-Fried Salmon with Mixed Bean Salad

cook 10 mins
  • 1 tablespoon extra virgin rapeseed oil
  • 4 tail end salmon fillets, about 150 g (5 oz) each
  • cracked black pepper
  • 2 x 400 g (13 oz) can mixed beans, drained
  • 1/2 tablespoon extra virgin rapeseed oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons finely chopped mint
  • 75 g (3 oz) rocket leaves
  • salt
  • Season the salmon fillets with cracked black pepper, then place under a preheated grill for 2–3 minutes until golden and crispy. Turn the fillets over and grill for a further 2–3 minutes until almost cooked.
  • Meanwhile, to make the mixed bean salad, put the mixed beans, the oil, vinegar and mint in a large bowl and mix to combine. Season with salt and pepper, then toss through the rocket leaves.
  • Transfer the mixed bean salad to serving plates, top with the salmon fillets and serve.
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