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Post by ellise on Jul 15, 2005 13:05:16 GMT 10
Serves: 4 Yield: 4 x small fillets
A unique and delicious way to serve fish.
7 oz green beans, fresh or frozen 12 small baby red gourmet potatoes 2 Tbsp chopped fresh parsley 1/2 red onion, thinly sliced 0.40 tsp wholegrain (natural) mustard 1 Tbsp olive oil 4 oz avocado, peeled and sliced 1 Tbsp fresh lemon juice 4 small salmon fillets (about 4 oz each, raw) 1 pinch freshly ground black pepper
Boil or steam beans until bright green and tender crisp. Refresh under cold running water. Drain well. In a separate saucepan bring water to boil; place potatoes in boiling water. Cook until tender. Drain. Add parsley. Keep lid on saucepan.
Preheat grill on medium-high. Place the beans and onion in a medium bowl. Add mustard and olive oil. Season with salt and pepper. Add avocado slices, sprinkle lemon juice over and toss gently to combine.
Spray the salmon fillets with cooking spray and season with pepper. Cook on preheated grill for 1 to 2 minutes on each side, or until cooked to your liking.
Divide the bean salad among serving plates and top with the salmon. Serve with boiled potatoes.
(Per Serving) Calories: 325 cals Kilojoules: 1,346 kJ Fat: 15.0 g Carbohydrates: 24.0 g Protein: 22.0 g Cholesterol: 70.0 mg Sodium: 24 mg Saturated Fat: 2.0 g Fiber: 7.5 g Calcium: - Added Sugar: -
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