Recipe: Grilled Salmon with Braised Borlotti Beans

Mr R. and I made this last night and it kinda rocked. We got some fresh borlotti beans (a rarity in Australia) and I googled my go-to man in italian cooking - Stefano Manfredi - and away we went! The original recipe is for skate - but given my local fishmonger didn't know what cuttlefish was, I wasn't going to even try and source it.
It is completely gluten and lactose free, and something I'm sure my dietician won't get angry at me for eating :P
This recipe can be found in the original here


Grilled Salmon with Braised Borlotti Beans

• 4 salmon portions, small & skinless
• 2 cups fresh borlotti beans, shelled (or 2 x 400g tins)
• 6 tbsp extra virgin olive oil
• 4 eschalots, finely diced
• 2 cloves garlic, minced
• 250 g roma tomatoes, diced
• 2 tsp fresh thyme
• 1 tsp fresh oregano, chopped
• 4 tbsp parsley, finely chopped
• Salt and pepper
• Lemon wedges, to serve

1. If using fresh borlotti beans, place in pot with plenty of cold water. Bring to boil, cover with lid and lower heat to simmer 25-30 minutes until tender. Allow to cool in liquid.
2. In a pan, heat 4 tbsp of olive oil. Lightly fry eschalots and garlic until soft. Add chopped tomatoes, thyme and oregano. Add 2-3 pinches of salt, mix well and simmer gently for 15 minutes. 
3. If using canned borlotti beans, drain and wash well. Otherwise, drain cooked beans. Add to simmering tomato mix. Mix well. Add parsley and simmer for 10 minutes. Check for salt. Add freshly ground pepper. 
4. Heat 2 tbsp of olive oil on a barbecue plate or large pan When hot, grill salmon for a few minutes each side, depending on thickness. Serve with braised borlotti beans and lemon wedges.

Recipe: Watermelon Salad with Olives, Feta and Cucumber

This recipe was given to me by my dietician Susie Burrell who prefers low carb low maintenance types of cooking. I had it for lunch yesterday (along with tuna and corn thins) and it was great. The dressing doesn't look like much but you don't need extra because of the moisture in the olives and watermelon.
I gave this to Mr R. last night and he even said he could take this to work for lunch - that can't be right I think I'll have to get my hearing checked.
For the lactose freebies - you can get lactose free feta - I got an organic one from Whole Foods but also saw it in Coles.

Serves 4
- 4 cups watermelon, diced
- 12 black olives, pitted
- 100 g feta, crumbled or chopped
- 1 small red onion, thinly sliced
- 2 Lebanese cucumbers, sliced
Dressing
- 2 tsp red wine vinegar
- 2 tsp extra virgin olive oil

1. Toss all ingredients
2. Eat

:)