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Salmon on Creamy White Bean Mash with Tomato and Basil Salsa

Serves 2


  • 400g can butter beans, drained and rinsed
  • 1 clove garlic, crushed
  • 1/2 cup reduced fat smooth ricotta cheese
  • 2 tablespoons finely grated parmesan cheese
  • black pepper, to taste
  • 2 x 200g salmon fillet pieces
  • olive oil spray
  • 2 medium tomatoes, finely chopped
  • 1/4 cup basil leaves, shredded
  • 2 teaspoons balsamic vinegar
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  1. 1. Place rinsed beans and garlic in a small saucepan, place over medium heat, shaking occasionally, until beans are hot and dry and garlic is fragrant. Place beans into a food processor with ricotta, parmesan and season with pepper, blend until smooth and keep warm.
  2. 2. Spray salmon fillets with olive oil and season with pepper. Panfry over medium-high heat for 3 minutes on each side or until cooked to your liking.
  3. 3. Combine tomatoes, basil and vinegar in a small bowl. To serve, place a dollop of the white bean mash on a plate, top with salmon and drizzle with salsa.


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