Grilled salmon & chicory with cannellini bean mash
1
Points®
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
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 tablespoon(s), extra virgin
Lemon Juice, Fresh
½ tablespoon(s)
Lemon
1 zest(s) of 1
Dijon Mustard
½ teaspoon(s), 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.
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