Monday, 4 August 2014

   
Salmon & Butter Bean Salad.

2 salmon fillets, responsibly sourced
rocket & mixed salad leaves
200g butter beans, canned or soaked & drained
2tbsp pomegranate
1tbsp pesto
1/2 lemon

A simple salad, nice for a warm summers day.
Pre-heat the oven to 180C. Take the fillet of salmon and a teaspoon of pesto for each fillet, brush the pesto along the top of the fish and wrap in baking paper, sealing the edges. Place in the oven and allow to cook for around 15-20 minutes. Keeping it wrapped should keep the juices in and stop it from drying out, (I do not like to cook salmon for too long as it dries out quickly.)
Take a handful of mixed rocket salad, wash, drain and place on a plate. Take the butter beans, place them in a bowl with the remaining pesto and stir until evenly coated. Sprinkle the pomegranate seeds and butter beans over the salad, then squeeze a teaspoon or so of lemon over each salad before removing the salmon from the oven and serving.

Serves 2