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🥗 Spicy Potato Bean Salad with Poached Salmon

525 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• potatoes, mostly waxy 600 g
• salt pinch
• green beans 500 g
• onions, red 1 pc.
• cream horseradish 3 tsp
• olive oil 4 tbsp
• balsamic vinegar, light 2 tbsp
• pepper, black ground pinch
• sugar pinch
• white wine, dry 150 ml
• parsley, fresh 150 g

Instructions

1. 1. Thaw the salmon overnight in the refrigerator.
2. 2. Rinse the potatoes thoroughly.
3. 3. Place the potatoes in a pot and cover them with salted water.
4. 4. Bring the water to a boil and cook the potatoes for about 20 minutes until tender.
5. 5. Rinse the beans and trim the ends.
6. 6. Bring salted water to a boil in a separate pot.
7. 7. Cook the beans in it for about 10 minutes.
8. 8. Halve the onion and peel it.
9. 9. Cut one half of the onion into strips.
10. 10. Cut the other half of the onion into cubes.
11. 11. Mix cream horseradish, the onion cubes, oil, and vinegar in a bowl.
12. 12. Season the mixture with salt, pepper, and sugar.
13. 13. Drain the cooked potatoes and beans.
14. 14. Rinse them with cold water to stop the cooking process.
15. 15. Let them drain well.
16. 16. Gently fold the potatoes and beans into the dressing.
17. 17. Let the salad marinate.
18. 18. Pour wine, 150 milliliters of water, salt, and pepper into a pot.
19. 19. Add the onion strips and bring everything to a boil.
20. 20. Rinse the salmon and pat it dry.
21. 21. Place the salmon in the liquid.
22. 22. Reduce the heat.
23. 23. Poach the salmon covered for about 4 minutes.
24. 24. Make sure the liquid does not boil.
25. 25. Rinse the parsley and shake it dry.
26. 26. Pluck the leaves from the stems.
27. 27. Chop the parsley roughly.
28. 28. Carefully remove the salmon from the broth.
29. 29. Let the salmon drain.
30. 30. Plate the potato bean salad together with the salmon.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 525
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 24 g