Grilled salmon with bean salad

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PHOTO: Scott Hawkins, Rob Shaw,,
PHOTO: Scott Hawkins, Rob Shaw,,
Prep Time: 10 minutes
Servings: 4
Cooking Time: 10 minutes
  • 500g - salmon fillet, cut into 6 pieces
  • - salt and freshly ground pepper
  • 15ml - olive oil
  • 60ml - light sour cream
  • 15ml - chopped dill
  • 15ml - lemon juice
  • ½ - bunch watercress, leaves picked
  • 400g - can cannellini beans, rinsed, drained
  • 30ml - gherkins, sliced lengthways
  • 1 - small red onion, thinly sliced
  • - lemon wedges


Preheat a chargrill pan on medium. Cut six 10cm x 15cm pieces of baking paper.

1. Place 1 piece of salmon on each piece of baking paper. Season the fish and drizzle with the oil.

2. Chargrill the salmon for 4 minutes per side for medium (depending on thickness). Reserve 2 pieces of fish in an airtight container in the fridge.

3. Dressing In a small bowl, combine all the ingredients and season with salt and pepper.

4. To serve Arrange the watercress, beans, gherkins and onion on a platter. Top with fish and drizzle with dressing. Serve with lemon wedges.

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