Grilled Salmon on Green Beans with Sesame Seeds |
Ground spices create a very aromatic crust for the salmon. Add green beans as an accompaniment and you have a perfect salmon dish. Makes 4 servings.
Ingredients
Salmon:
- 1 tsp (5 mL) ground cumin
- ½ tsp (2 mL) ground fenugreek (seeds)
- ½ tsp (2 mL) ground fennel
- 1 lb (500 g) salmon fillet(s)
Green beans:
- 2 Tbsp (30 mL) grapeseed oil
- 1 Tbsp (15 mL) fennel seeds
- 1 tsp (5 mL) finely chopped ginger
- 1 lb (500 g) green beans, trimmed
- 1 tsp (5 mL) sesame seeds
- salt and pepper to taste
- sunflower sprouts for garnish
Directions
1. Preheat the barbecue to medium heat.
2. In a small bowl, combine the cumin, fenugreek, and fennel. Rub the spice mixture on the salmon. Grill the salmon until it begins to flake with a fork, about 12 to 14 minutes.
3. While the salmon is grilling, heat the oil in a skillet over medium-high heat. When the oil is hot, add the fennel seeds and ginger and cook for 10 seconds. Stir in the beans and cook until they are still slightly crunchy, 5 to 7 minutes. Add the sesame seeds, salt, and pepper.
4. Divide the salmon into 4 portions. Distribute the beans among 4 plates and serve the salmon over the cooked beans. Garnish with sunflower sprouts.
Excerpted from Bal's Quick & Healthy Indian by Bal Arneson. Copyright
© 2011 by Whitecap Books Ltd. Excerpted with permission of Whitecap Books Ltd.
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