Salmon with Mussels and a Chilli Lemon Sauce

Seared salmon fillets simmered with mussels, cockles, lemon, and chilli, served alongside a dressed radicchio and spinach salad.

Healthy Quick Seafood High Protein Bbc Food

Estimated Nutrition

Calories

821.2

kcal / serving

1642.4 kcal total

Carbs

22.4g

per serving

44.8 g total

Fat

59.1g

per serving

118.2 g total

Protein

51.3g

per serving

102.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

tsp

Dijon Mustard

Fruits

piece

Lemon

Unwaxed, zest and juice only

GrainsCereals

slice

Bread

Italian crusty

NutsSeeds

tbsp

Flat leaf Parsley

Chopped

pinch

Salt

To taste

pinch

Black Pepper

To taste, freshly ground

OilsFats

tbsp

Extra Virgin Olive Oil

For the salmon

tbsp

Extra Virgin Olive Oil

For the salad dressing

Seafood

300

Salmon Fillet

Two pieces, skin on and pin boned

150

Mussels

Cleaned and de-bearded

150

Cockles

Cleaned and scrubbed

Vegetables

piece

Red Chilli

Sliced

piece

Radicchio

Head, leaves separated

Baby Spinach

Leaves

Method

Heat olive oil in a large lidded sauté pan.

Cook salmon skin-side down for 3 minutes.

Add 300ml water, lemon zest, and lemon juice to the pan.

Flip the fish, add mussels and cockles, and cover with a lid.

Steam until shellfish open and fish is cooked through.

Discard any unopened shellfish and stir in chilli and parsley.

Whisk oil, vinegar, mustard, salt, and pepper in a small bowl.

Toss radicchio and spinach leaves in the dressing.

Divide seafood between bowls and serve with salad and bread.