Ingredients
4 salmon steaks (±100gm each)
Ground cumin
1 cup green beans, cut and cooked
1 cup sugar snap peas, cut
2 large tomatoes, chopped
1 cup chopped cucumber
Juice and grated rind of a lemon
2 Tblsp white vinegar
6 spring onions, sliced
2 cloves garlic, crushed
1 can cannellini beans, rinsed and drained
2 Tblsp chopped parsley
Large bunch of rocket
Method
Combine all the salad ingredients, except the rocket.
Spray a ridged pan or frying pan with non-stick cooking spray.
Place over a medium heat.
Spray the salmon with non-stick cooking spray.
Sprinkle the salmon steaks with cumin.
Dry-fry the fish, presentation side first, for 5 mins.
Turn and cook skin side for another 5 mins, or until done to your liking.
Serve the bean salad, on a bed of rocket, beside the salmon.
This bean salad keeps well in the fridge (IF there is any left over), and it is good enough to serve alone as a vegetarian meal.
