Salmon on Colorful Bean Salad
Salmon on colorful bean salad: Light salmon enjoyment. No fear of fat: it’s almost only fatty acids that do good for the body.
Ingredients
- 100 g green beans
- 100 g wax beans
- 2 stalks bean herb
- Salt
- 125 g kidney beans (drained weight, canned)
- 2 small red onions
- 50 g sun-dried tomatoes (in oil)
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Pepper
- 350 g salmon fillet (skinless)
- 2 stems basil
- 1 tbsp Olive Oil
Instructions
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1.
Wash, trim, and if necessary de-stem the beans, breaking them into 4 cm pieces. Wash the bean herb and cook everything in plenty of salted water for 10-12 minutes.
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2.
Drain the beans and plunge them with a slotted spoon into cold water. Then let them drain well and remove the bean herb.
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3.
Rinse the kidney beans in a sieve and allow them to drain thoroughly.
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4.
Peel the onions and finely grate them on a vegetable peeler or slice thin rings with a knife.
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5.
Drain the sun‑dried tomatoes, catching the oil. Cut the tomatoes into fine strips.
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6.
In a bowl whisk together vinegar, mustard, a pinch of salt and pepper. Fold in 3 tbsp of the reserved tomato oil.
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7.
Combine beans, onions, and sun‑dried tomatoes in a bowl with the dressing and let it rest for at least 15 minutes.
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8.
Rinse the salmon fillet, pat dry, and cut into strips about 2 cm wide. Wash the basil, shake off excess water, pluck the leaves, and tear them into pieces by hand.
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9.
Season the salmon with salt and pepper. Heat olive oil in a pan and sear the salmon for 1 minute on each side. Plate it over the bean salad, sprinkle with basil, and serve.
