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Ingredients
- skinless salmon fillets 2
- Dijon mustard 2 tsp
- brown sugar 1 tsp
- butter
- shallot 1, finely chopped
- greens 200g, shredded and blanched
- cannellini beans 200g, rinsed and drained (if you have a 400g tin see leftovers on page 125 for how to use the rest)
- lemon ½, zested and juiced
Method
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Step 1
Put the salmon in a grill-proof dish. Mix the mustard and sugar with a splash of water and season. Brush all over the salmon. Grill for 5 minutes until the glaze is golden and the salmon is just cooked through.
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Step 2
Heat a pan and add a knob of butter. Cook the shallot until softened then add the greens and beans and heat. Add the lemon juice and the zest and season. Serve with the salmon.
Nutritional Information
- Kcals 433
- Fat 20.3g
- Carbs 17.7g
- Fibre 9.7g
- Protein 39.9g
- Salt 0.8g
