Crisp Salmon With Beets, Grapefruit & Beans

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9 Ingredients

Number of servings

4

4 salmon fillets
200grams green beans
2tablespoons mint leaves
250grams fresh beetroot, precooked
2tablespoons baby capers
1/3 cup olive oil
3 red flesh grapefruits
2tablespoons dill sprigs
2tablespoons pistachio kernels

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Using a sharp knife, remove skin and pith from grapefruits and discard. Thinly slice, reserving 2 tbs juice. Combine juice, 1/4 cup oil, dill and capers in a jug. Season.

Step 2 of 4

Heat remaining oil in a large non-stick frying pan over medium- high heat. Cook salmon, skin-side down, for 5 minutes or until crisp and brown. Turn and cook for a further 1 minute for medium-rare or until cooked to your liking.

Step 3 of 4

Meanwhile, cook beans in boiling water for 2 minutes or until just tender. Drain.

Step 4 of 4

Arrange beetroot, grapefruit and beans on plates. Top with salmon, dressing, pistachios and mint.