Serves
2
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- 1 tablespoon lemon infused olive oil, plus extra for drizzling
- 1 shallot, finely sliced
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 400g can Edgell Butter Beans, undrained
- 60g baby spinach leaves
- 200g punnet mini roma tomatoes
- 500g packet frozen I&J Wild Alaskan Red Sockeye Salmon Portions - Skin On
- Finely grated zest and juice of 1 small lemon
- Chilli flakes, for sprinkling
Edgell Butter Beans
Wild Alaskan Sockeye Salmon
Method
STEP 1Heat oil in a large non stick frypan over medium-high heat. Add shallots, garlic, cumin and stir for 1 minute or until softened but not coloured.
STEP 2
Add undrained Edgell Butter Beans and cook for 5 minutes or until beans are softened. Reduce heat, add spinach, tomatoes and cook for 5 minutes, or until spinach is wilted and tomatoes are softened.
STEP 3
Meanwhile, cook 2 thawed I&J Sockeye Salmon Portions following packet directions.
STEP 4
Add lemon zest and juice to beans, stirring to combine. Divide beans between serving bowls and sprinkle with chilli flakes. Top with salmon, drizzle with oil and serve.
Tips
Serve with crusty sourdough bread to mop up the delicious sauce.
Edgell Butter Beans