EatSmarter exclusive recipe

Salmonwith Three-Bean Salad and Dried Tomatoes

Salmon - Salmon - Lighter, quick treat for the eyes and palate
Salmon - Lighter, quick treat for the eyes and palate

(0)

Calories:487 kcal
Difficulty:easy
Preparation:25 min
Ready in:45 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories487 kcal(24%)
Protein39 g(78%)
Fat29 g(36%)
Carbohydrates15 g(6%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe development: EAT SMARTER

Ingredients

For servings

4 ouncesGreen beans
4 ounceswax beans
2 sprigsSavory
Salt
4 ouncescanned Kidney beans
2small Red onion
2 ouncesSun-dried tomatoes (in oil)
1 tablespoonRed wine vinegar
1 teaspoonDijon mustard
Pepper
12 ouncesSalmon (without skin)
2 sprigsBasil
1 tablespoonOlive oil
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Kitchen Utensils

1 Pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Mandoline, 1 Ladle, 1 Slotted spoon

Directions

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1 Rinse the green and wax beans, trim ends, remove any strings and break beans into 4 cm (approximately 1 1/2 inch) pieces. Rinse savory. Cook trimmed beans and savory in a pot of boiling salted water until tender, 10-12 minutes.
2 Transfer beans with a slotted spoon to a bowl of cold water. When cool, drain well and remove the savory.
3 Rinse the kidney beans in a sieve and drain well.
4 Peel the onions and thinly slice into rings with a slicer or a sharp knife.
5 Drain the sundried tomatoes and reserve the oil. Cut the tomatoes into thin strips.
6 Mix vinegar and mustard in a bowl and season with salt and pepper. Whisk in 3 tablespoons of reserved tomato oil until combined.
7 Mix beans, onions and sundried tomatoes in another bowl, toss with the dressing and let stand about 15 minutes.
8 Rinse salmon fillets, pat dry and cut into about 2 cm (approximately 3/4-inch) wide strips. Rinse basil, shake dry, pluck leaves and tear into small pieces.
9 Season salmon with salt and pepper. Heat the oil in a pan over medium-high heat. Cook salmon until golden and still pink inside, about 1 minute on each side. Divide the bean salad among shallow bowls, top with fish, sprinkle with basil and serve.
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