Sal­mon with zuc­chini & bean agrodolce - - COOK IT NOW -

serves 4| prep & cook­ing 25 mins

21 ⁄ 2 tbs ex­tra vir­gin olive oil

1 red onion, finely chopped

1 gar­lic clove, crushed

21 ⁄ 2 tbs cur­rants

2 large (about 450g) zuc­chini, halved length­ways, sliced di­ag­o­nally, cut into ba­tons

300g mixed baby toma­toes, halved

400g can can­nellini beans, rinsed, drained 60ml ( 14⁄ cup) red wine vine­gar 2 tsp caster sugar 13⁄ cup fresh con­ti­nen­tal pars­ley leaves

4 (about 180g each) sal­mon fil­lets

1 Heat 2 tbs oil in a large fry­ing pan over medium heat. Add onion. Cook, stir­ring, for 3 min­utes or un­til soft­ened. Stir in gar­lic and cur­rants for 1 minute. In­crease heat to medi­umhigh. Add zuc­chini. Cook, stir­ring, for 5 min­utes or un­til just ten­der. Stir in tomato for 1 minute. Add the beans. Cook, stir­ring, for 2 min­utes or un­til warmed through. Add vine­gar and sugar and sim­mer for 30 sec­onds. Re­move from heat. Sea­son well. Stir through pars­ley. Set aside and keep warm. 2 Heat the re­main­ing oil in a large non-stick fry­ing pan over medium heat. Pat sal­mon dry. Sea­son skin well with salt. Cook, skin side down, for 3-4 min­utes or un­til crisp. Turn. Serve medi­umCook for salmonora fur­therun­til with cooked2 zuc­chini min­utesto your mix­ture.for lik­ing. PER SERVE • 48g pro­tein • 31g fat (7g sat­u­rated fat) • 18g carb • 7g dietary fi­bre • 557 Cals (2328kj)

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