1 Toast all the spices for the salmon and grind down in a pestle and mortar. Trim the salmon fillets to remove any bones or skin, coat in the spices and pine nuts and leave to one side. 2 For the Beans: Heat up a little oil in a pan, add the onion and garlic and sweat slightly before adding the chilli and drained beans. Add the tomatoes, stock, pepper and as much harissa paste as you like. Boil and simmer for about 30 minutes. 3 For the Salmon: Place the fillets into a pan with some olive oil and season well. Cook on both sides for 3-5 minutes, depending on the thickness of the fillets. 4 Finish the beans with lots of chopped oregano and seasoning, add a little balsamic vinegar to taste. Serve on a plate with the salmon on top. Recipe by: Food & Drink
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|Serving Size: 1 Serving (1075g)|
|Recipe Makes: 1|
|Calories from Fat: 316 (28%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 235.8mg||73 %|
|Sodium 1311.2mg||45 %|
|Potassium 3260.7mg||86 %|
|Total Carbohydrate 88.1g||26 %|
|Dietary Fiber 33g||132 %|
|Sugars, other 55.1g|
|Protein 119.8g||171 %|
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Calories per serving: 1134
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