|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|
|tbsp tbsp||Chilli Flakes Chilli Flakes|
|2 tbsp tbsp||Mint Mint|
|2 pieces piece||Salmon Salmon|
|Juice of a Lime Juice of a Lime|
Pan Fried Salmon
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.
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.