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Blackened Lime salmon with White Bean Tabbouleh



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5 portions of Pink Salmon (about 200 g each)
410 g canned cannellini beans, drained
50 g flat leaf parsley, chopped
50 g fresh mint, chopped
250 g fresh tomatoes, diced
150 g red capsicum (bell pepper), deseeded and diced
30 ml olive oil
60 ml fresh squeezed lemon juice
10 g coriander powder
50 g coriander powder (can substitute with cajun spice for spicy end result)
20 g paprika powder (if using cajun spice then leave paprika out)
10 g black pepper, crushed
10 g course sea salt
40 g butter (I use New Zealand salted)


  1. 1
    Melt half the butter in a pan
  2. 2
    Add the drained, washed cannellini beans and cook for 3 minutes over a medium heat.
  3. 3
    Turn off the heat and mix in the tomatoes, red capsicum, parsley and mint.
  4. 4
    Add half the loive oil and half the lemon juice to the mix. Cover and keep warm
  5. 5
    In a glass bowl, mix the remaining lemon juice, coriander powder, salt, pepper and paprika together
  6. 6
    In another pan, heat the remaining butter and oil. Dip the fish into the liquid and pan-fry at a medium to high heat on each side for 2 to 3 minutes depending on the thickness of the fish
  7. 7
    Add more lemon juice to the bowl if needed
  8. 8
    Serve the fish on top of the warm bean tabboulleh

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preparation methods
cuisines African, Other African
dietary restrictions High Fiber
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