This gourmet dinner recipe combines with salmon with the flavours of fennel, pesto, beans and peas.
Ingredients
- 2 tablespoons olive oil
- 1 large fennel bulb, trimmed, outer layers removed, quartered lengthways
- 500ml (2 cups) Massel chicken style liquid stock
- 4 (about 150g each) salmon fillets
- 100g frozen peas
- 1 x 400g can borlotti beans, rinsed, drained
- 2 tablespoons basil pesto
- 1/2 cup chopped fresh mint
- Extra virgin olive oil, to serve
Method
- Step 1Preheat oven to 220°C. Heat half the olive oil in a large non-stick frying pan over medium heat. Add the fennel and cook, turning occasionally, for 15 minutes or until browned.
- Step 2Transfer fennel to a baking dish. Add enough chicken stock to come halfway up the side of the fennel. Cover and bake for 15-20 minutes or until tender.
- Step 3Meanwhile, heat remaining olive oil in the pan over medium-high heat. Season the salmon with salt and pepper. Cook, skin-side down, for 3-4 minutes. Turn and cook for a further 1-2 minutes.
- Step 4While the salmon is cooking, cook the peas in a saucepan of boiling water for 2 minutes or until tender. Drain and return to the pan. Add the beans, pesto and mint, and stir to combine.
- Step 5Divide the fennel and bean mixture among serving plates. Drizzle over extra virgin olive oil. Top with salmon. Serve.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2104 kj
Energy
30g
Fat Total
7g
Saturated Fat
7g
Fibre
43g
Protein
98mg
Cholesterol
884.31mg
Sodium
5g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Greg Scott, NSW (Home Cook of the Year finalist)
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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