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🍽️ Colorful bean salad with pan-fried salmon

487 kcal · 30 min · 4 servings

Ingredients

• 100 g green beans
• 100 g wax beans
• 2 sprigs savory
• salt
• 125 g kidney beans (drained weight, can)
• 2 small red onions
• 50 g dried tomatoes (in oil)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• pepper
• 350 g salmon fillet (skinless)
• 2 sprigs basil
• 1 tbsp olive oil

Instructions

1. 1. Wash the beans thoroughly. Remove the hard ends and any strings. Break the beans into pieces about 4 centimeters long.
2. 2. Wash the savory herbs. Add the beans and herbs to a pot with plenty of salted water. Boil them for 10 to 12 minutes.
3. 3. Drain the beans. Immediately plunge them into a bowl of cold water using a slotted spoon to stop the cooking process. Let them drain well. Remove the savory herbs.
4. 4. Rinse the kidney beans in a colander under cold water. Let them drain well as well.
5. 5. Peel the onions. Grate them finely using a vegetable grater or slice them into thin rings with a knife.
6. 6. Drain the sun-dried tomatoes. Catch the oil in a small container. Cut the tomatoes into thin strips.
7. 7. Whisk vinegar, mustard, salt, and pepper together in a bowl. Stir in 3 tablespoons of the reserved tomato oil.
8. 8. Add the beans, onions, and tomato strips to a large bowl. Mix everything with the dressing. Let the salad marinate for at least 15 minutes.
9. 9. Rinse the salmon fillet and pat it dry with kitchen paper. Cut the salmon into strips about 2 centimeters wide.
10. 10. Wash the basil. Shake it dry and pick off the leaves. Tear the leaves into small pieces using your hands.
11. 11. Season the salmon strips with salt and pepper. Heat olive oil in a pan. Fry the salmon for 1 minute on each side.
12. 12. Place the salmon on top of the bean salad. Sprinkle the dish with the basil. Serve immediately.

Nutrition per serving

• kcal: 487
• Protein: 39 g · Fett/Fat: 29 g · Carbs: 15 g