Cuisine Fish & Shellfish, Mediterranean, Omega 3 Source
Servings 4People
Ingredients
200gGreen Beans
12pcsGrourmet Baby Potatoes
2TbspChopped Fresh Parsley
1/2pcred onionThinly sliced
0.4tspWholegrain Mustard
1Tbspolive oil
100gavocadoPeeled and sliced
1TbspFresh Lemon Juice
4pcsSmall Salmon Fillets(100g each)
1Pinch of Freshly Ground Black Pepper
Instructions
Boil or steam beans until bright green and tender crisp. Refresh under cold running water. Drain well. Place potatoes in saucepan of boiling water. Cook until tender. Drain. Add parsley. Keep lid on saucepan.
Preheat grill on medium-high. Place the beans and onion in a medium bowl. Add mustard and olive oil. Season with salt and pepper. Add avocado slices, sprinkle lemon juice over and toss gently to combine.
Spray the salmon fillets with cooking spray and season with pepper. Cook on preheated grill for 1 - 2 minutes on each side, or until cooked to your liking.
Divide the bean salad among serving plates and top with the salmon. Serve with boiled potatoes.