Salmon Fillet with Broad Beans and Young Garlic

Freshly picked broad beans are some of the sweetest and firmest things you can find in the garden. We dont torture them with long cooking; instead, let them delight us with their freshness during the season. They are an excellent side dish for many meat and fish dishes, as they have a subtle flavor and wonderfully balance the meal with a good dose of fiber. Children also love them, especially the little ones who enjoy picking them up with their hands and happily munching on them.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Fish, salmon

  • 4 pinch Salt, table

  • pieces Oil, olive

  • 500 g Green beans, fresh

  • pieces Oil, olive

  • 1 piece Garlic, fresh

  • 1 teaspoon Butter, unsalted

Steps

  1. Remove the skin from the salmon fillet and cut it into four equal pieces. Clean the broad beans (trim the stems and any strings), wash them, and drain. Clean the young garlic and finely chop it.

  2. Place a pot of water on the stove to cook the broad beans. As soon as the water boils, add the beans. Cook them for only ten minutes—they should still be firm when bitten.

  3. Meanwhile, place a pan on the stove. Brush the salmon fillets with oil and season with salt, then place them in the hot, dry pan. Once the fillet is nicely seared on one side (after 2-3 minutes), flip it and sear the other side. It's fine if it's still a bit raw in the middle—it will be even better and juicier that way.

  4. Pour a thin layer of olive oil into the pot and add the finely chopped young garlic. As soon as the garlic sizzles, add the cooked and drained broad beans, quickly stir, and season with a spoonful of butter.

Nutrition Information (Per 100g)

  • Calories: 119.05 kcal
  • Fat: 5.95 g
    • Saturated Fat: 0.99 g
  • Carbohydrates: 3.47 g
    • Sugars: 0 g
  • Protein: 11.9 g
  • Fiber: 1.49 g