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Ingredients
| 0,5 pieces piece | Butternut Squash Butternut Squash | |
| 400 g g | Bean Bean | |
| 2 handfuls handful | Kale Kale | |
| Rapeseed Oil Rapeseed Oil | ||
| 4 tbsp tbsp | Coconut Milk Coconut Milk | |
| 4 tbsp tbsp | Chopped Tomatoes Chopped Tomatoes | |
| 0,5 tbsp tbsp | Chilli Flakes Chilli Flakes | |
| 2 tbsp tbsp | Mint Mint | |
| 2 pieces piece | Salmon Salmon | |
| Juice of a Lime Juice of a Lime |
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+ Create new shopping listPan Fried Salmon
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Method
Fresh pan-fried salmon over spicy veg and beans
David Gillick has created this recipe forfresh pan-fried salmon that tastes great piled over the spicy, veg and beans. Full of good proteins and plenty of fibre this is a great recipe to make in advance or make in batch, freeze and simply just add the fish for a quick midweek family dinner.
Method
Preheat oven to 200°C. Put the butternut squash on a baking tray and bake for 35 minutes. Remove from the oven and allow to cool. Mix 1 tbsp rapeseed oil with the coconut milk, chopped tomato, chilli and mint in a teacup.
Using a dessert spoon, scoop out mounds of squash and transfer to a saucepan over a medium heat. Add in the drained beans, olive oil and coconut mixture along with kale and cook for 5 minutes.
Stir frequently, or until the vegetables are tender and the beans warmed. In a separate pan heat 1 tbsp oil on a medium heat and then cook the fish for 4/5 minutes each side.
Serve the fish on the squash and beans with a squeeze of lime.
