- 4 x 140g Fresh Huon Salmon portions
- 440g Cannellini beans, drained
- 1 tsp Cumin, ground
- 2 Cups Passata
- 2 Cups Purple corn chips, crushed
- 2 tbsp Rice bran oil
- 1 Avocado
- 1/2 Cup Sour cream
Heat a large frypan with the rice bran oil until hot. Add the cubed fresh Huon Salmon and gently cook for 1-2 minutes.
Add the fresh chilli and ground cumin.
Add passata and cannellini beans and cook for a further 2-3 minutes.
Serve with crushed purple corn chips, sour cream and slices of avocado.