In a small bowl, mix together the oil, lemon juice and zest, garlic, and some salt and pepper to make a marinade.
2
Place the salmon in a flat glass dish and add the marinade, turning the salmon pieces over to coat. Cover the dish and let marinate in the fridge for 20-30 minutes. Preheat the grill to medium hot for 10 to 15 minutes. Meanwhile, start making the mashed broad beans.
3
Place the beans, spring onions, and basil leaves in a large saucepan over medium-low heat and add a splash of water. Cover and let it steam for a few minutes until cooked.
4
4. Transfer to a blender with the remaining ingredients and add the pesto to taste. Blend to your desired texture and season to taste. Set aside and keep warm.
5
5. Once the grill is hot, place the salmon on the pan and brush with the excess marinade. Season and grill for 6-8 minutes on each side, brushing the marinade over the salmon when you turn them over.
6
6. Serve one piece of salmon on a bed of mashed beans alongside your choice of steamed green vegetables and save the other portion for lunch the next day.
In a small bowl, mix together the oil, lemon juice and zest, garlic, and some salt and pepper to make a marinade.
2
Place the salmon in a flat glass dish and add the marinade, turning the salmon pieces over to coat. Cover the dish and let marinate in the fridge for 20-30 minutes. Preheat the grill to medium hot for 10 to 15 minutes. Meanwhile, start making the mashed broad beans.
3
Place the beans, spring onions, and basil leaves in a large saucepan over medium-low heat and add a splash of water. Cover and let it steam for a few minutes until cooked.
4
4. Transfer to a blender with the remaining ingredients and add the pesto to taste. Blend to your desired texture and season to taste. Set aside and keep warm.
5
5. Once the grill is hot, place the salmon on the pan and brush with the excess marinade. Season and grill for 6-8 minutes on each side, brushing the marinade over the salmon when you turn them over.
6
6. Serve one piece of salmon on a bed of mashed beans alongside your choice of steamed green vegetables and save the other portion for lunch the next day.
