Fat loss recipe
Load up on this low-GI dinner to keep your weight in check
Need healthy, tasty meal ideas? Try this simple, yummy fish dinner from the GI High-Energy Cookbook by Rachael Anne Hill, published by Ryland Peters & Small.
Pan-fried salmon with cannellini bean puree
Prep time: 10-12 mins
Serves: 4
Ingredients:
75g rocket leaves
100g baby spinach leaves, lightly rinsed
50g watercress
16 cherry tomatoes, halved
4 salmon fillets (200g each), boned
1tbsp olive oil
4 cloves garlic, halved
Balsamic vinegar, for drizzling
Sea salt and freshly ground black pepper
For the cannellini bean purée
400g tinned cannellini beans, drained and rinsed
1 garlic clove, crushed
1½tbsp freshly squeezed lemon juice
2tbsp chopped fresh thyme
2tsp olive oil
1. Reserve a few rocket leaves for serving then put the remaining rocket, spinach and watercress in a salad bowl. Add the cherry tomatoes and set aside.
2. To make the cannellini bean purée: Put the ingredients in a food processor or blender with 2 tablespoons of water. Season with salt and pepper to taste, then process to a smooth purée, adding more water if necessary. Transfer to a saucepan and heat gently for about 5 minutes, stirring, until piping hot. Let stand for 1 minute before serving.
3. Meanwhile, to cook the salmon fillets, heat the oil in a non-stick frying pan. Add the garlic and fry gently for 1 minute. Add the salmon and cook for 5-8 minutes, turning once halfway through.
4. Drizzle the salad with a little balsamic vinegar, season to taste and toss well. Put a spoonful of cannellini bean purée on each of 4 warmed serving plates. Put the reserved rocket leaves on top, followed by the salmon. Drizzle with a little extra-virgin olive oil and serve immediately with the salad.
Looking for more healthy eating ideas and recipes? Subscribe to Women's Fitness. We'll give you 3 issues for £1.
