B-well Summer Salad with Grilled Fish
(06 Dec 2018)

B-well Summer Salad with Grilled Fish

B-well Summer Salad with Grilled Fish
Recipe by Nicole Snelling
2 x 150g Salmon or King Klip fish fillets
2 Tbsp B-well Lemon flavoured Canola oil
1 Red onion, thinly sliced
1 Tin Three bean mixed beans, drained and rinsed
¼ Cup Olives, pips removed
2 Tbsp Capers
2 Tbsp Dijon mustard
2-3 Anchovy fillet, chopped
1 Lemon, cut into wedges for serving
Handful dill, roughly chopped
Salt and pepper, to taste
For the fish:
Place the B-well lemon flavoured canola oil, mustard, salt and pepper into a mixing bowl.
Using a basting brush, brush the oil mixture onto the fish fillets and place them onto medium-high heated coals, skin side down first. Allow the fish to cook for 3-4 minutes a side.
For the salad:
Add the beans, red onion, capers, olives, anchovy fillets and baby spinach to a salad bowl, toss well to combine the ingredients, add some more B-well lemon canola oil to dress the salad ingredients.
Serve the cooked salmon with the salad and top with some fresh dill and freshly squeezed lemon juice.






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