Seared Salmon with 3 Bean Salad
Seared Salmon with 3 Bean Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 995
- Total Fat
- 54
- Saturated Fat
- 10
- Carbohydrates
- 66
- Dietary Fiber
- 18
- Sugar
- 4
- Protein
- 63
- Cholesterol
- 109
- Sodium
- 1428
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 995
- Total Fat
- 54
- Saturated Fat
- 10
- Carbohydrates
- 66
- Dietary Fiber
- 18
- Sugar
- 4
- Protein
- 63
- Cholesterol
- 109
- Sodium
- 1428
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
Ingredients
1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 lemons, juiced
1 good bunch scallions, finely sliced
1 small bunch parsley, leaves finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 (6 to 8-ounce) salmon fillets
Ground cumin
2 tablespoons vegetable oil
Directions
- Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
- Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
- Serve salmon with salad.
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