Salmon cannellini with watercress recipe

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  • Rating: 5 stars
  • Cost per serving: £1.92
  • 30mins marinating time Takes: 30mins marinating time
  • 4 Serves: 4

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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  • 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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2 of you five-a-day Each serving contains
  • Calories 370 19%
  • Sugar 2g 2%
  • Fat 17g 24%
  • Saturates 3g 15%
  • Salt 0.2g 3%
of an adult's Reference Intake amount. Find out more
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