Kale and White Bean Soup with an Open Faced Mustard Salmon Sandwich

Kale and White Bean Soup with an Open Faced Mustard Salmon Sandwich

For this meal, I was really in the mood for a good healthy soup, and I also had some salmon in the refrigerator which needed to be used. The day before was a delicious, but not so healthy eating day. I had lunch at a restaurant and chose the leek and potato soup with cheese on toast, and that night had dinner at a friend’s who made Prawn Thai Green Curry and served cute little Gu mini puds (11+g of fat per tiny 45g pot – oh dear!).  Although the meals were delicious, I felt like I needed to balance them with something light and healthy the next day.

For the Soup:

Pedon Minestrone Mix

Pedon Minestrone Mix

Ingredients:
100g kale, washed and torn into pieces
1 tin cannelini beans, rinsed and drained
2 carrots, peeled and cut into small pieces
1 package Pedon 10-minute Minestrone
vegetable bouillon

Method:
Boil 2L of water. Add the minestrone mix and enough bouillon to taste like soup. Add the carrots. Boil for 10 minutes. Add the kale and beans. Boil another 10 minutes. Stir occasionally.

Soup serves 6-8 as a side dish

For the Salmon:

Ingredients:
2 fillets Salmon
Grainy English Mustard
1 ciabatta
handful of spinach leaves, washed
extra light mayonnaise

Method:
Pre-heat the oven to 400F/200C/Gas 6. On a foil lined baking pan, place the salmon fillets, skin side down. Place about a teaspoon of mustard on each and spread to cover the fish. Bake in the oven for 20 minutes. With 10 minutes left to go, place the ciabatta on the same rack as the salmon and bake for the remainder of time.

Remove the salmon and bread from the oven. Slice the ciabatta in half horizontally. Spread a little mayo on each half. Spread the uncooked spinach leaves on top of the mayo. Place one fillet on each half and gently press down to slightly flatten and spread the fish over the bread.

 

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