Roast Loch Duart Salmon Fillet with White Bean Purée, Sautéed Kale, and Creamy Wholegrain Mustard Sauce
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Nutrition: Per serving
Energy
455 Kcal
Fat
26g
Saturates
4.6g
Sugars
4.5g
Salt
0.74g
Whether you're hosting a dinner party or treating yourself to a midweek gourmet moment, this recipe elevates your dining experience with minimal effort and maximum flavour. Each element of this dish comes together harmoniously, creating a balanced plate that’s as nutritious as it is delicious.
Ingredients
For the Salmon:
4 x 140g Loch Duart salmon portions
1 tsp olive oil
Pepper, to taste
For the White Bean Purée:
1 tsp olive oil
1 tin (400g) white beans, drained and rinsed
1 garlic clove, minced
150ml reduced salt vegetable stock
1 tbsp lemon juice
Pepper, to taste
For the Sautéed Kale:
1 tsp olive oil
1 garlic clove, minced
200g kale, tough stems removed and roughly chopped
2 tbsp water
Pepper, to taste
For the Creamy Wholegrain Mustard Sauce:
150g 0% fat Greek Yogurt
1 tbsp wholegrain mustard
1 tbsp lemon juice
1 tsp honey (optional)
Pepper, to taste
Method
Prepare the White Bean Purée:
Heat 1 tsp olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the drained white beans and vegetable broth. Simmer for 5-7 minutes until the beans soften.
Transfer the mixture to a blender, add lemon juice, and blend until smooth. Season with pepper. Set aside and keep warm.
Sauté the Kale:
Heat 1 tsp olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute.
Add the chopped kale and stir to coat in oil.
Add 2 tbsp water and cover the pan. Steam for 3-4 minutes until the kale is tender and wilted. Season with pepper.
Make the Creamy Wholegrain Mustard Sauce:
In a small bowl, whisk together the 0% fat Greek yoghurt, wholegrain mustard, lemon juice, and honey (optional).
Season with pepper to taste. Set aside.
Roast the Salmon:
Preheat the oven to 180°C.
Lightly brush the salmon fillets with 1 tsp olive oil and season with pepper.
Place the fillets on a baking sheet lined with parchment paper and roast in the oven for 10-12 minutes or in the air fryer for 8 minutes, or until the salmon is cooked through.
Assemble:
Spread a generous spoonful of white bean purée on each plate. Add a portion of sautéed kale next to the purée.
Top with a roasted salmon fillet.
Drizzle with creamy wholegrain mustard sauce or serve on the side.
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