Salmon with chilli bean salsa

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Salmon with chilli bean salsa
  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

Featured in
Main recipes, Salmon recipes

Ingredients

  • 300g can Edgell four bean mix
  • 4 shallots, trimmed, thinly sliced
  • 1/4 cup coriander leaves
  • 1 lemon, zested
  • Salt & freshly ground pepper
  • 1 tablespoon olive oil
  • 3 large sebago potatoes, peeled, sliced
  • 2-3 teaspoons piri piri Portuguese chilli sauce
  • 4 (about 180g each) salmon fillets (skin on)
  • Salad leaves, to serve

Method

  • Step 1
    Combine the beans, shallots, coriander and lemon zest. Season with the salt and pepper.
  • Step 2
    Heat the olive oil in a frying pan over a medium-high heat. Add the potato slices and cook until tender and golden. Transfer to a plate and cover with foil to keep warm.
  • Step 3
    Heat 1 teaspoon of the chilli sauce in the frying pan over a medium heat. Add the salmon and cook for 3 minutes each side or until just cooked through.
  • Step 4
    Divide the salmon, bean salsa and potato slices among serving plates. Drizzle the salmon with the remaining chilli sauce if desired. Serve with the salad leaves.

  • Diabetes friendly
  • High protein
  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2316 kj

    Energy

  • 24g

    Fat Total

  • 6g

    Saturated Fat

  • 7g

    Fibre

  • 52g

    Protein

  • 117mg

    Cholesterol

  • 370.07mg

    Sodium

  • 4g

    Carbs (sugar)

  • 28g

    Carbs (total)

All nutrition values are per serve
  • Author: Abi Ulgiati
  • Publication: Fresh Living

Source: taste.com.au

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