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Smokey Salmon with mixed bean salad

  • September 23, 2015
  • By Carly Neave

Salmon and Mixed Bean Salad

Do you ever get those days when a trip to the supermarket is looming but you just don’t feel like going? Most of the time, supermarket shopping is one of my favourite things to do. Yes, I know that sounds pretty sad but with all the choice I’m like a kid in a candy store! This day however, was one of the rare days where I felt more like a cupboard clean-out rather than experiencing shoppers’ joy. Tins of beans are a staple item in our house; you can use them for practically anything from home-made dips to spicy side dishes and delicious extras in bolognaises and chilies. I had a gorgeous fillet of salmon crying out to be cooked so on full clear-out mode, I decided to create what turned out to be one of my favourite healthy dinners yet!

Salmon and Mixed Bean Salad

The salmon doesn’t need a long time to marinade and infuse with the flavours like meat does, so it’s a very easy dish to do without any planning. The smoky paprika gives a subtle heat to the salmon whilst not overpowering the taste and it complements the mixed bean salad beautifully. I cooked the salmon 2-fold; firstly, by searing it on both sides in a hot flat-based pan and then covering with a lid. It actually wasn’t my intention to cook the salmon this way but what came out was a beautifully moist, flavoursome and pink salmon fillet. My ever so helpful boyfriend had turned down the heat on the stove without me realizing, which meant the temperature wasn’t as hot as it needed to be. So in order to recover the heat after I noticed, I covered the salmon with the pan lid to keep the heat in – the result was a steaming effect on the paprika spiced salmon which meant it re-absorbed all the moisture, cooking it to perfection! So, even if your boyfriend doesn’t accidentally turn down the heat – I highly recommend cooking the salmon this way if you like it pink and juicy!

The bean salad is as simple as 1-2-3! Drain them, mix them and add the dressing! With a few chops and slices of onion and cucumber, it’s perfect for side dishes as well as a meal on its own. I had it for lunch the next day and it’s refreshing, filling and so incredibly good for you! Kidney beans for example are an excellent source of soluble and insoluble fibre. Soluble fibre is a cholesterol-lowering fibre because it absorbs water, turning into a gel-like substance which then binds with bile (which contains cholesterol) and helps remove it from your body. Both types of fibres are also a match made in heaven for your digestive system. They work together to really help bowel movements by retaining water and adding ‘bulk’. Not the loveliest thing to talk about just before I’m about to present my recipe but it’s all important and a good bit of knowledge to take away with you! Chickpeas too are high in fibre and just like Kidney beans, are an excellent source of vegetarian protein.

I hope you enjoy the dish!

Salmon and Mixed Bean Salad


Smoked Paprika Salmon with mixed beans
 
Prep time
Cook time
Total time
 
Smoked Paprika Salmon with mixed beans
Author:
Serves: 2 persons
Ingredients
Paprika Salmon
  • 2 x 150g Salmon Fillets
  • 1 tbs smoked paprika
  • 1tbs dried oregano
  • 1 tbs coconut oil (for cooking)
  • 1 finely chopped garlic clove
  • Sea salt and black pepper to season
  • Fresh avocado to top (optional)
Mixed bean salad
  • 200g drained Chickpeas
  • 200g drained kidney beans
  • 6 cherry tomatoes
  • 1 medium cucumber
  • 1 red pepper
  • ½ white onion
  • 6 basil leaves to top
Mixed Bean Salad Dressing
  • 2 Tbs extra virgin olive oil
  • 1 heaped tsp whole grain dijon mustard
  • Juice of ½ lime
  • 1 Tbs balsamic vinegar
  • Seasoning
Instructions
  1. Place the Salmon fillets in a bowl along with the other ingredients (except coconut oil) and rub in well.
  2. Heat a flat-based pan with the coconut oil and leave for a few minutes to get hot.
  3. Add the salmon fillets, skin-side down and cook for 1.5 minutes then flip and repeat on the other side.
  4. Place a lid over the pan and leave the fillets to cook for a further 3-4 minutes or until firm and slightly springy to touch.
  5. Whilst the salmon fillets are cooking, drain the chickpeas and kidney beans and rinse.
  6. Quarter the cucumber, chop the onion and pepper into small-medium sized chunks and half the cherry tomatoes.
  7. Mix all the ingredients for the dressing and pour over the bean salad.
  8. Stir well with a spoon and add the basil leaves.
  9. Once the salmon is cooked, leave to rest for a few minutes, covered.
  10. Serve the warm salmon with the bean salad and top with some freshly 'smushed' avocado!

 

By Carly Neave, September 23, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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