Preparation Time: 10 minutes
Cooking time: 6 minutes
20ml extra virgin olive oil
2 cloves garlic (crushed)
1 tablespoon ground cumin seeds
4 sage leaves (torn)
1 can cannellini beans (rinsed and drained)
1 tablespoon olive oil
1 teaspoon smoked paprika
4 x 150g fresh salmon fillets (skin on, bones removed)
1 bunch fresh asparagus spears (blanched)
1 cup green peas
1 cup cherry tomatoes
1 cup torn continental parsley
1 lemon (juice only)
Salt and pepper to taste
1. In a small heated saucepan, add olive oil and the garlic, cooking gently for 20 seconds. Add the cumin,
sage and drained beans. Season well and when warmed through, set aside.
2. Combine the olive oil, paprika and seasoning. Brush over the salmon and then grill, skin-side first, until golden and
crisp. Turn over and finish cooking until just done.
3. Sauté asparagus on medium heat in the saucepan and heat the peas in boiling water for 2 minutes or until just cooked through.
4. To serve, place the canellini beans in the centre of the plate and top with the salmon portion. Scatter the asparagus spears, green peas, parsley and tomatoes around the sides. Finish with a little lemon juice.