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Title : Lemon and Chilli Crusted Salmon ... with extra fine green beans
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Lemon and Chilli Crusted Salmon ... with extra fine green beans

I have to say I/we enjoy salmon ... and we enjoy other fish too! My friendly fishmonger knows me well, and when shopping I do tend to look out for special offers or reduced deals that may be available on fish and of course the other type of real fresh foods we enjoy eating too. It does pay to watch your £'s, $'s or whatever your currency may be!

If you should like salmon, then you may wish to try this recipe suggestion. I was fortunate to buy some salmon when there was a good deal on. Using this recipe, I would use some low carb breadcrumbs, but as always dear reader the choice is yours.

A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Here are the ingredients - for four servings:

For the salmon
75g (3oz) fresh white breadcrumbs*
25g (1oz) grated fresh Parmesan
1 red chilli, de-seeded, finely chopped
1 lemon, zest only
large handful fresh flat-leaf parsley, chopped
large handful of basil, chopped
4 skinless boneless salmon fillets
4 tbsp olive oil

For the beans
250g (8oz) extra fine green beans, trimmed
25g (1oz) butter
1/2 lemon, zest and a squeeze of juice
1 lemon cut into wedges, for serving

*some readers may prefer to use a lower carb bread or toasted pine nuts

What to do - Step By Step:

1. Preheat the oven to 180°C/fan160°C/Gas Mark 4.

2. For the salmon, in a bowl, mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs. Add the remaining 2 tbsp of olive oil, season and mix well.

3. Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 minutes or until just cooked through.

4. Meanwhile, for the beans, place the beans into a pan of boiling salted water and boil for 3-4 minutes or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour.

5. Melt the butter in the pan you have cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter.

6. To serve, divide the beans among 4 serving plates and place the salmon fillets alongside. Garnish with a wedge of lemon to squeeze over the salmon, if you like.

Picture and recipe idea from an original Tesco Real Food Recipe here

Of course you don't have to use fine green beans ... asparagus, or broccoli is nice too ...

fresh parsley and basil - Yum!

All the best Jan

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