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🍽️ Salmone croccante con asparagi verdi e fagioli

487 kcal · 30 min · 4 porzioni

Ingredienti

• 750 g asparagi verdi
• 250 g fagioli bianchi grandi (in scatola; peso sgocciolato)
• 1 spicchio d'aglio
• 500 g filetto di salmone (con pelle; 4 filetti di salmone)
• sale
• pepe
• 6 cucchiai di olio d'oliva
• 100 g frutti di mare (congelati; scongelati)
• 50 ml succo di mela
• pepe di cayenna
• 10 g coriandolo (0.5 mazzo)

Preparazione

1. 1. Wash the green asparagus thoroughly.
2. 2. Trim off the hard, woody ends of the asparagus stalks.
3. 3. Peel the bottom third of the asparagus stalks with a peeler.
4. 4. Place the beans in a colander.
5. 5. Rinse the beans under running water.
6. 6. Let the beans drain well in the colander.
7. 7. Peel the garlic clove.
8. 8. Dice the garlic very finely.
9. 9. Rinse the salmon fillets briefly.
10. 10. Pat the salmon fillets dry with kitchen paper.
11. 11. Season the salmon fillets with salt and pepper.
12. 12. Heat two tablespoons of oil in a large pan.
13. 13. Add the prepared asparagus to the hot pan.
14. 14. Steam the asparagus for five to ten minutes over medium heat.
15. 15. Cover the pan with a lid while steaming.
16. 16. Season the asparagus with salt and pepper after cooking.
17. 17. Keep the asparagus warm until the dish is ready.
18. 18. Heat two more tablespoons of oil in a second pan.
19. 19. Add the diced garlic to the hot pan.
20. 20. Sauté the garlic for two minutes over medium heat.
21. 21. Add the seafood to the pan with the garlic.
22. 22. Fry the seafood, stirring constantly, for five minutes.
23. 23. Deglaze the pan with the juice.
24. 24. Add the drained beans to the seafood mixture.
25. 25. Continue cooking the beans for two to four minutes.
26. 26. Allow the liquid to evaporate mostly.
27. 27. Season the bean mixture with salt, pepper, and cayenne pepper.
28. 28. Heat the remaining oil in a clean pan.
29. 29. Place the salmon fillets in the pan with the skin side down.
30. 30. Fry the salmon fillets for three minutes over medium heat.
31. 31. Turn the salmon fillets over to the other side.
32. 32. Finish frying the salmon fillets on the second side for one to two minutes.
33. 33. Skin the salmon fillets carefully.
34. 34. Place the skinned salmon fillets on plates.
35. 35. Place the warm asparagus next to the salmon.
36. 36. Top the salmon with the hot seafood and bean mixture.
37. 37. Wash the fresh cilantro thoroughly.
38. 38. Shake the cilantro dry.
39. 39. Pick off the small cilantro leaves from the stems.
40. 40. Garnish the finished dish with the cilantro leaves.

Valori per porzione

• kcal: 487
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 17 g