Pistachio Salmon with Seared Cabbage

Ingredients

2 Tbs olive oil
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1 bunch baby broccoli
1 white cabbage, cored, sliced
420 g can cannellini beans, rinsed, drained
1/4 cup (60mL) salt-reduced chicken stock
4 Tasmanian salmon portions skin on
2 Tbs coarsely chopped pistachios
Lemon wedges, to serve

Method

Heat half the oil in a large frying pan or wok over medium heat. Add the leek and garlic and cook, stirring, for 5 minutes or until leek softens. Add the baby broccoli and cabbage and cook, stirring, for 5 minutes or until just tender. Add the beans and stock. Bring to a simmer and cook for 3-5 minutes or until the vegetables are tender.

Heat the remaining oil in a large frying pan over medium-high heat. Cook the salmon for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 2 minutes to rest.

Divide leek mixture among serving plates. Top with salmon and pistachio. Season. Serve with lemon wedges.

Credits: Coles

Photo Credits: Coles