Salmon was the seafood star at Frewville today, where shoppers gathered around the tasting cart for another round of our much-loved recipe. Back by popular demand, this week’s feature recipe – One Pan Salmon with Cannellini Beans and Capers, proved a customer favourite once again!
The dish brings together pan-seared salmon, leeks, cherry tomatoes and cannellini beans with a fresh squeeze of lemon, showing how well-paired ingredients can create something special.
The tasting showcase continues this Saturday (October 11th) at Pasadena Foodland, giving customers another chance to sample the recipe and pick up everything needed to make it at home.
At Pasadena’s Oceanic Bar, the weekend begins with a delicious new special – Garlic and Chilli Prawns with Corn and Tomato Salsa, served with Mr Nick’s award-winning sourdough and perfectly matched with a glass of Crittenden Sauvignon Blanc, all for $25!
One- Pan Salmon with Cannellini Beans & Capers Recipe
INGREDIENTS: SERVES 4
4 salmon fillets
2 small leeks (thinly sliced)
1-2 garlic cloves (crushed)
1 tbsp baby capers
200g cherry tomatoes
400g can cannellini beans (rinsed and drained)
50g baby spinach
2 tbsp fresh lemon juice and lemon wedges (to serve)
Pantry 1 tbsp olive oil
Sea salt and black pepper
INSTRUCTIONS:
1. Heat half the oil in a large pan med-high. Cook fish for 3 min on each side or until cooked through. Transfer to plate and cover to keep warm.
2. Add remaining oil to pan. Cook the leek for 1-2 mins until just softened. add the garlic and pine nuts and cook until lightly golden. Add the baby capers and cherry tomatoes and cook, stirring often, for 3-4 mins or until tomatoes just start to collapse.
3. Add the cannellini beans and baby spinach and cook, stirring, until the spinach has wilted. Add lemon juice and season well. Return fish to pan to warm, serve with cracked pepper and lemon wedges.
