Peppered salmon with butter bean mash recipe

  • Serves 4
  • 25 mins
  • 330 calories / serving
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Scatter the crushed peppercorns onto a plate. 

Dip the sides of each fillet into the peppercorns to evenly coat, then wrap with a slice of Parma ham. Set aside until needed. To make the mash, put the butter beans in a saucepan with the vegetable stock and herbs. Bring to a simmer, then cook for 10 minutes. Heat the sunflower oil in a frying pan over a medium heat. Cook the salmon for 4 minutes on each side or until golden and cooked through. 

Meanwhile, cook the broccoli florets in a little water in a saucepan for 2-3 minutes until tender. Drain well and toss with the butter. Use a potato masher or a fork to mash the butter beans until smooth. Stir in the olive oil and season to taste. Serve the salmon with the mash, broccoli and a wedge of lemon to squeeze over. 

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  • Ingredients

  • 1tsp peppercorns, crushed
  • 2 x 240g packs salmon fillets
  • 4 slices Parma ham
  • 1 tsp sunflower oil
  • ½ head broccoli, cut into florets
  • lemon wedges, to serve
  • For the mash

  • 2 x 400g tins butter beans, drained and rinsed
  • 300ml (½pt) hot vegetable stock
  • pinch mixed herbs
  • 1tbsp extra-virgin olive oil
  • Energy 1385kj 330kcal 17%
  • Fat 19g 27%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 2.9g 48%

of the reference intake
Carbohydrate 8.6g Protein 31.7g Fibre 3.9g


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