Just one serving of salmon contains more than a day’s worth of
vitamin d, an essential nutrient linked to reducing the risk
of rheumatoid arthritis. wild-caught salmon contains up to
25 per cent more vitamin d than farmed varieties. TS
Salmon, Spinach and
white bean Soup
Gently poaching salmon in a light broth helps
to preserve as many healthy nutrients from
the fish as possible as any that are released
are absorbed back into the broth.Serves 4
Preparation and cooking time: 45 mins
Per serving:
374kcal, 17.9g fat - 3.8g saturates - 15.7g carbs,
2.2g sugars, 37.0g protein, 5.9g fibre, 0.5g salt■■Extra-virgin olive oil 1½tbsp
■■Small onion 1, finely chopped
■■Celery sticks 2, finely sliced
■■Garlic 2 cloves, finely chopped
■■Low-sodium veg stock 1.5litres, heated
■■Saffron threads pinch
■■Canned cannellini beans 400g, drained
■■Small skinless salmon fillets 4, 150g each,
pin-boned, preferably wild-caught
■■Baby spinach 200g, washed
■■Lemon ½, juiced
■■Salt and freshly ground black pepper1 Heat the olive oil in a large saucepan or
casserole dish set over a medium heat.
2 Add the onion, celery, garlic, and a pinch of
salt, sweating until the onion has softened,
about 6-7 mins.
3 In the meantime, infuse the saffron in the hot
stock. once the onion has softened, add the
stock and cannellini beans to the saucepan.
4 Bring to the boil and then simmer, cooking
until the beans are tender, about 20 mins; skim
away any scum that rises to the surface.
5 Lower the salmon fillets into the soup and
poach until firm and almost opaque in
appearance, about 5-6 mins.
6 Stir in the spinach and cook until wilted, about
2-3 mins. Season the soup with a squeeze of
lemon juice and some salt and pepper to taste.
7 Ladle into bowls and serve immediately.Sign up to our newsletter at topsante.co.uk TopSanté 95
food | SeAfooD