Salmon cannellini with watercress recipe

  • Serves 4
  • 30mins marinating time
  • 380 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. Blanch the watercress for at least 15 seconds in boiling water and allow to cool. 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
  • Energy 1590kj 380kcal 19%
  • Fat 18g 26%
  • Saturates 3g 15%
  • Sugars 2g 2%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 22.2g Protein 34.6g Fibre 11.4g


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