A light salmon fillet on a bed of earthy broad beans, onions, fennel and a spicy Moroccan dressing.
High proteinHigh in omega 32 of your 5 a day
Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins
Ingredients
4 tsp olive oil
1 fennel, thinly sliced
4 Scottish salmon fillets
350g Frozen Essential Baby Broad Beans
2 onions, thinly sliced
2 cloves garlic, crushed
1½ tsp cumin seeds
4 tsp Cooks' Ingredients Chermoula
1 lime, zest, plus 1 tbsp juice
½ x 28g pack coriander, stalks and leaves chopped
Method
Preheat the oven to 200ºC, gas mark 6. Heat 2 tsp oil in a frying pan and fry the fennel for 3 minutes, then transfer to a roasting tin. Put the salmon fillets in the pan, skin-side down, and fry for 2 minutes, until crisp. Transfer the salmon to the roasting tin, skin-side up, and roast for 15 minutes. Cook the broad beans in boiling water for 4 minutes.
Heat the remaining 2 tsp oil in the frying pan and fry the onions for 8 minutes until soft and golden. Stir in the garlic and cumin seeds and cook for 1 minute more.
Thoroughly drain the beans and add to the onions with the chermoula paste, lime zest and juice, coriander and 75ml water. Cook for a few minutes until heated through, then serve with the salmon and fennel.
Cook’s tip
Fresh lime lifts the slightly earthy flavour of broad beans, adding a zingy note. If you have a jar of preserved lemons, they can be used as an alternative. Halve and discard the pulp, then finely chop the skins to add to the beans.
