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Barbequed salmon with tomatoes and beans

  • 0:12 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon olive oil, plus extra to grease
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 4 prosciutto slices, chopped
  • 4 anchovy fillets, roughly chopped
  • 425g can finely chopped tomatoes
  • 2 x 400g cannellini beans, drained, rinsed
  • 1/4 cup chopped fresh basil, plus small leaves, to serve
  • 12 pitted Kalamata olives
  • Salt & freshly ground pepper
  • 4 (about 200g each) Tasmanian salmon fillets
  • Mixed salad leaves, to serve


  • 1
    Heat the oil in a pan over a medium heat. Add the onion, garlic and prosciutto and cook for 4 minutes or until golden.
  • 2
    Add the anchovies and cook for 1 minute. Add the tomatoes, beans and 1/4 cup (60ml) water. Reduce heat. Cook for 5 minutes. Stir in the basil and olives. Season.
  • 3
    Heat a barbeque or frying pan. Grease both sides of the salmon with oil. Season. Cook for 3-4 minutes each side. Spoon some of the tomatoes and beans over the salmon and scatter with basil leaves. Serve with salad leaves and the remaining beans.

Source: taste.com.au


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