Salmon with chilli bean salsa

title="Salmon with chilli bean salsa"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-with-chilli-bean-salsa.jpg" alt="Salmon with chilli bean salsa"
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• 0:15 Prep


• 0:30 Cook


• 
  4 Servings


• Advanced

Featured in
Main recipes, Salmon recipes

Ingredients

• 300g can Edgell four bean mix


• 4 shallots, trimmed, thinly sliced


• 1/4 cup coriander leaves


• 1 lemon, zested


• Salt & freshly ground pepper


• 1 tablespoon olive oil


• 3 large sebago potatoes, peeled, sliced


• 2-3 teaspoons piri piri Portuguese chilli sauce


• 4 (about 180g each) salmon fillets (skin on)


• Salad leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the beans, shallots, coriander and lemon zest. Season with the salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat the olive oil in a frying pan over a medium-high heat. Add the potato slices and cook until tender and golden. Transfer to a plate and cover with foil to keep warm.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat 1 teaspoon of the chilli sauce in the frying pan over a medium heat. Add the salmon and cook for 3 minutes each side or until just cooked through.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Divide the salmon, bean salsa and potato slices among serving plates. Drizzle the salmon with the remaining chilli sauce if desired. Serve with the salad leaves.
  
  
  

• Diabetes friendly


• High protein


• Low carb


• Low sugar


• Lower gi

Nutrition

• 2316 kj

  Energy




• 24g

  Fat Total




• 6g

  Saturated Fat




• 7g

  Fibre




• 52g

  Protein




• 117mg

  Cholesterol




• 370.07mg

  Sodium




• 4g

  Carbs (sugar)




• 28g

  Carbs (total)

All nutrition values are per serve

• Author: Abi Ulgiati


• Publication: Fresh Living

Source: taste.com.au