0

This is a nice alternative to have as a dip to eat in front of the telly with a large glass of white wine or as an accompaniment to serve with grilled meat or fish for a summer lunch dish.
Servings 2
Calories 787 kcal
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

Ingredients
 

  • 410 g butter beans, drained
  • 1 small shallot, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp white wine vinegar
  • 2 tbsp cold water, approx
  • 1 tbsp extra virgin olive oil
  • half a lemon
  • 4 salmon steaks
  • salt and freshly ground black pepper
  • cooked new potatoes with chopped mint, to serve

Instructions
 

  • Put the beans, shallot, garlic, vinegar and water into a food processor and blitz until smooth - you may need to add a little more water to make a firm (but not solid) consistency. Gradually add enough olive oil to make the mixture smooth and gloopy, blitzing between each addition.
  • Spoon the mixture into a bowl and season with salt and pepper and a squeeze of lemon juice. Stir well.
  • Preheat a grill. Place the salmon steaks on the grill pan, drizzle over a little olive oil and season. Grill for a few minutes on each side until just cooked (be careful not to overcook them).
  • Spoon some of the butterbean guacamole onto plates and sit a salmon steak on top of each. Serve with minted new potatoes.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Butterbean Guacamole
Amount per Serving
Calories
787
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
187
mg
62
%
Sodium
 
841
mg
37
%
Potassium
 
2193
mg
63
%
Carbohydrates
 
35
g
12
%
Fiber
 
11
g
46
%
Sugar
 
1
g
1
%
Protein
 
78
g
156
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword salmon
Course Fish, Main Course
Cuisine Autumn, British, ITV This Morning
No ratings yet

Leave a Comment

TOP