20-Minute Honey Mustard Salmon with Pistachio Crumb, Butterbeans & Broccoli
Creamy Zesty Butterbeans
4 large garlic cloves – thinly sliced
Zest and juice of one large juicy lemon
1 can butterbeans – drained
1 small head of broccoli
½ cup sour cream
¼ cup milk
1 cup Italian parsley – chopped
Honey Mustard Salmon
2 portions Big Glory Bay salmon (340-gram)
1 clove of garlic – minced
1 tsp wholegrain mustard
1 tsp Dijon mustard
2 tsp honey
Juice of half a lemon
¼ cup pistachios – chopped
Pre heat the oven to 200 fan bake. Bring a medium sized saucepan of water to the boil.
Fry the sliced garlic and lemon zest for a minute in a pan with a good glug of oil. Season well.
Add the butter beans, lemon juice and a splash more oil, leave it to simmer – stirring occasionally.
In a separate small bowl, mix the mustards, honey, lemon juice & garlic together.
Place the salmon onto a baking tray, season with salt and pepper. Coat the salmon with the mustard marinade. Then top with the chopped pistachios, pressing them onto the marinade.
Chop the broccoli into florets. Place onto the boiling water and cook for 1 minute. Then set aside and roughly chop into small pieces.
Bake the salmon for 7-8 minutes. Whilst the salmon is cooking, stir the sour cream and milk into the beans, turning the heat to low.
Fold in the parsley and broccoli, ensuring everything is well mixed.
Divide the beans between two plates, place the cooked salmon on top and enjoy with an extra squeeze of lemon juice.