Photo of Grilled salmon & chicory with cannellini bean mash by WW

Grilled salmon & chicory with cannellini bean mash

9
1
1
SmartPoints® value per serving
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Easy
Cannellini beans make a lovely creamy mash that goes beautifully with fish

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 large, finely sliced

Garlic

2 clove(s), finely chopped

Cannellini Beans, cooked

2 can(s), large, drained

Chicken stock cube(s)

½ cube(s), 200ml stock

Olive Oil

1 tablespoons, extra virgin

Lemon Juice, Fresh

½ tablespoons

Lemon(s)

1 zest(s) of 1

Dijon Mustard

½ teaspoons, heaped

0% fat natural Greek yogurt

80 g

Salmon, raw

4 fillet(s), medium

Chicory

100 g, 2 quartered

Instructions

  1. Mist a large frying pan with cooking spray and fry the onion over a medium heat for 10-12 minutes until softened and lightly caramelised. Add the garlic and fry for another minute. Tip in the beans and stock, bring to a boil, then turn down the heat and simmer for 4-5 minutes until most of the liquid has evaporated.
  2. Meanwhile, make a dressing by whisking together the olive oil, lemon juice and mustard. Season to taste.
  3. When the beans are ready, remove from the heat and blitz until smooth with a stick blender. Stir in most of the lemon zest and the yogurt. Season well, cover and keep warm.
  4. Heat a large griddle pan until smoking hot. Mist the salmon fillets on both sides with cooking spray, then griddle for 4 minutes on each side until cooked through. Set aside on a plate. Griddle the chicory for a minute on each side until coloured.
  5. Divide the mash, salmon and chicory among 4 plates. Drizzle over the dressing and scatter over the remaining lemon zest.

Notes

For garlic bean mash, replace the 2 cloves with a whole bulb of garlic, roasted in the oven until soft. Blitz with the beans until smooth.

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