INGREDIENTS
20g parsley
half baguette
400g can borlotti beans
120g radishes
1 lemon (use half)
2 x 250g salmon fillets, skin off
Olive oil
Salt and pepper
1 tbs white wine vinegar
Pinch sugar
METHOD
1 Heat the BBQ or preheat the oven to 200C. Coarsely chop the parsley leaves and stems. Bake the bread for 8 mins or until golden brown.
2 Rinse and drain the beans. Halve the radishes and thinly slice. Zest half the lemon then cut the half into slices (reserve remaining half for another use).
3 Lay 2 large pieces of foil out in front of you. Lay half of the lemon slices on each and top with the salmon fillet. Sprinkle over half the parsley. Drizzle each with 1 tsp oil and season with salt and pepper. Bring the sides of the foil together so you have a closed parcel. Pinch edges to seal.
4 Combine 1 tsp lemon zest, 1 tbs white wine vinegar, a pinch sugar, 1 tbs oil and salt and pepper in a large bowl.
5 If using the oven, place the parcels on a large baking tray and bake for 8-10 mins. For the BBQ, grill the parcels for 6-8 mins. Cooking time will depend on the BBQ heat. If you like, split the bread in half and lightly grill on the BBQ for a charred flavour.
6 Add the radishes, beans and remaining parsley to the dressing. Gently toss to combine. Serve the bean salad with the baked salmon and crispy bread
The Carousel thanks Marley Spoon for this Lemon Baked Salmon With Bean Salad & Charred Bread recipe. Marley Spoon sources and delivers delicious, seasonal and local produce and delivers it to homes with a simple 6 step recipe card for tasty weeknight cooking! This recipe is part of their Summer BBQ Series.
