Grilled Salmon with Avocado and Bean Salad 

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Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 20 mins

Yield: 4 x fillets

A unique and delicious way to serve fish.

Suggestions:

To save time, prepare the other ingredients while the potatoes are cooking.

Ingredients:

200 g green beans, fresh or frozen

8 small baby red gourmet potatoes, skin on

2 Tbsp chopped fresh parsley

1/2 red onion, thinly sliced

0.40 tsp wholegrain mustard

1 Tbsp olive oil

1 pinch each of salt and freshly ground black pepper

114.29 g avocado, peeled and sliced

1 Tbsp fresh lemon juice

4 small salmon fillets (about 4 oz each)

1 pinch of freshly ground black pepper, extra

Directions:

PARSLEY POTATOES: In a saucepan, bring water to a boil; place potatoes in boiling water. Cook until tender, about 20 minutes. Drain. Add parsley. Keep lid on saucepan; set aside.

AVOCADO AND GREEN BEAN SALAD: Steam green beans until bright green and tender crisp. Refresh under cold running water. Drain well. Place the green beans and onion in a medium bowl. Add mustard and olive oil. Season with salt and pepper. Add avocado slices, sprinkle lemon juice over and toss gently to combine.

SALMON: Preheat grill on medium-high. Spray the salmon fillets with cooking spray and season with black pepper. Cook fish on preheated grill for 1 to 2 minutes on each side, or until cooked to your liking.

Divide the green bean salad among serving plates, top with the salmon, and serve with parsley potatoes.

Author:

Fresh Finesse, adapted by Family Health Network
Fresh Finesse