← Toutes les recettes

🍽️ Filet de saumon croustillant à la grenade et aux haricots

466 kcal · 30 min · 4 portions

Filet de saumon croustillant à la grenade et aux haricots Cuisine gratuitement avec MyFoody →

Ingrédients

Préparation

  1. 1. Wash the beans thoroughly.
  2. 2. Remove the hard ends and strings from the beans.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Add the beans to the boiling water.
  5. 5. Cook the beans for 5 to 6 minutes until they are al dente.
  6. 6. Stop the cooking process by immediately placing the beans in cold water.
  7. 7. Let the beans drain well in a colander.
  8. 8. Wash the spinach thoroughly.
  9. 9. Remove tough stems or wilted leaves from the spinach.
  10. 10. Let the spinach drain as well.
  11. 11. Pluck the fresh lemon balm leaves from the stems.
  12. 12. Heat 2 tablespoons of oil in a large pan.
  13. 13. Add the drained spinach and beans to the hot pan.
  14. 14. Toss the vegetables briefly in the pan until they are hot.
  15. 15. Season the vegetables with salt and pepper to taste.
  16. 16. Rinse the salmon steak under running water.
  17. 17. Pat the salmon dry with kitchen paper.
  18. 18. Season the salmon on both sides with salt and pepper.
  19. 19. Heat the remaining oil in a non-stick pan.
  20. 20. Place the salmon in the pan, but not at too high a heat.
  21. 21. Fry the salmon for 2 to 3 minutes on each side.
  22. 22. Reduce the heat to a moderate level.
  23. 23. Let the salmon finish cooking at moderate heat until it is opaque.
  24. 24. Extract the seeds from the pomegranates.
  25. 25. Place the cooked salmon on top of the bean and spinach portion.
  26. 26. Distribute the pomegranate seeds evenly over the fish.
  27. 27. Garnish the dish with the fresh lemon balm leaves.
  28. 28. Serve the dish immediately.

Nutrition par portion