A light salmon fillet on a bed of earthy broad beans, onions, fennel and a spicy Moroccan dressing.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,266kJ/ 303kcals |
|---|---|
Fat | 15g |
Saturated Fat | 2.9g |
Carbohydrates | 12g |
Sugars | 6.2g |
Fibre | 2.9g |
Protein | 27g |
Salt | 0.3g |
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