Salmon cannellini with watercress recipe

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  • Serves 4
  • 30mins marinating time
  • 370 calories / serving
  • Healthy
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Remove the core from the fennel and slice very finely (a mandolin gives the best results). Place in a bowl, add the lemon juice and olive oil and toss. Leave to marinate for 30 minutes.

Heat the grill and cook the salmon for 7 minutes. Trim the watercress and place in a bowl. Drain and rinse the beans, add to the watercress and toss. Arrange the fennel in the middle of each plate, top with the watercress and bean salad and lay the salmon over the top. Serve at once.

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  • Ingredients

  • ½ bulb fennel
  • For the syrup

  • juice of 1 lemon
  • 1tbsp olive oil
  • 4 x 125g (4oz) salmon fillets, skinned and boned
  • 125g (4oz) watercress
  • 2 x 300g tins cannellini beans
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  • Calories
    370
    19%
  • Sugar
    2g
    2%
  • Fat
    17g
    24%
  • Saturates
    3g
    15%
  • Salt
    0.2g
    3%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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