A salad of fleshy broad beans, mint and red onion is superb with fresh salmon.
Nutrition
2307 kj Energy
37g Fat Total
7g Saturated Fat
13g Fibre
45g Protein
81mg Cholesterol
66.46mg Sodium
2g Carbs (sugar)
5g Carbs (total)
All nutrition values are per serve
Sesame-crusted salmon with mint beans
Print RecipeIngredients
- 600g (4 cups) frozen broad beans
- 1 small red onion, finely chopped
- 1/2 cup chopped fresh mint
- 2 1/2 tablespoons olive oil
- 80g (1/2 cup) sesame seeds
- 1 teaspoon cracked black pepper
- 4 (about 125g each) salmon fillets
- Fresh mint sprigs, to serve
Instructions
- Step 1Preheat a barbecue flat plate on medium-high. Place the broad beans in a heatproof bowl. Cover with boiling water. Set aside for 5-10 minutes or until tender. Drain. Peel and discard the skins. Place the broad beans in a bowl. Add the onion, mint and 2 tablespoons of the oil. Season with salt and pepper. Toss to combine.
- Step 2Place the sesame seeds and pepper in a mortar. Season with salt. Pound with a pestle until finely crushed. Line a baking tray with non-stick baking paper. Place the sesame seed mixture on the lined tray. Place the salmon, flesh-side down, on the sesame seed mixture and press firmly to coat.
- Step 3Pour remaining oil over flat plate. Cook salmon, skin-side down, for 2-3 minutes or until golden. Turn and cook for 2 minutes for medium or until fish flakes easily when tested with a fork.
- Step 4Divide the broad bean mixture among serving plates. Top with the salmon and mint.
- Author: Kerrie Ray
- Image credit: Andrew Young
- Publication: Australian Good Taste
