Spiced Salmon with Broad Bean Puree and Roast Red Pepper Salad

Ingredients (Serves 4)

400 g skinned and boned Regal Salmon Fillet
½ cup low fat yoghurt
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
½ teaspoon ground turmeric
freshly ground black pepper

Roast Red Pepper Salad
2 red peppers
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, crushed

Broad Bean Puree
500 g frozen broad beans, blanched and peeled
¼ cup olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 tablespoons chopped parsley
½ teaspoon ground cumin
freshly ground black pepper to taste

Method

1. Cut the salmon into 4 portions.

2. Combine the yoghurt with the coriander, ginger, cumin and turmeric. Season with freshly ground black pepper. Spread the mixture on the top side of each piece of salmon. Cover and refrigerate.

3. To prepare the roast red pepper salad, preheat the oven to 200 ˚C. Place the red peppers into an oven dish and roast for 20 minutes or until they are tender. Peel, remove seeds and slice the flesh into strips. Combine the olive oil, balsamic vinegar and garlic and toss through the pepper slices. Set aside.

4. To prepare the broad bean puree, place all ingredients into a food processor. Process until a chunky puree is formed. Set aside.

5. To cook the salmon, grill under a preheated grill for 5 to 10 minutes or until the top is golden and the salmon is cooked to your liking.

6. Serve the salmon with the broad bean puree and the red pepper salad.