Salmon with bean & dill rice

title="Salmon with bean & dill rice"
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(2) Rate it

• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Featured in
Nutrition information, Main recipes

Ingredients

• 315g (1 1/2 cups) jasmine rice


• 250g green beans, topped, diagonally sliced


• 2 teaspoons olive oil


• 1 medium brown onion, halved, thinly sliced


• 3 garlic cloves, finely chopped


• 4 small (about 125g each) salmon cutlets


• 1/4 cup chopped fresh dill


• 1/2 lemon, juiced


• Salt & ground black pepper, to taste


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Cook the rice in a large saucepan, following packet directions for absorption method. Add beans for the last 5 minutes of cooking.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, heat 1 teaspoon of the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes or until it begins to soften. Add the garlic and cook, stirring, for 1 minute.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  While the rice and onion mixtures are cooking, preheat grill on medium and line a grill tray with foil. Brush both sides of the salmon cutlets with the remaining oil. Place on lined tray and cook under preheated grill for 3 minutes each side or until just cooked.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Add onion mixture, dill and lemon juice to rice mixture and toss to combine. Taste and season with salt and pepper.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Serve the bean & dill rice with the salmon accompanied by the lemon wedges.
  
  
  

• Low sodium


• Low sugar

Nutrition

• 2368 kj

  Energy




• 16g

  Fat Total




• 4g

  Saturated Fat




• 3g

  Fibre




• 37g

  Protein




• 81mg

  Cholesterol




• 60.83mg

  Sodium




• 2g

  Carbs (sugar)




• 65g

  Carbs (total)

All nutrition values are per serve

Notes

For the kids: salmon & bean rice - flake the salmon and remove any bones. Toss with the rice.

• Author: Alison Turner


• Publication: Australian Good Taste

Source: taste.com.au