Spiced Salmon Fillet With Re Fried Beans Cooked By James Ma Recipe
Servings: 1
Ingredients
- 2 x 8 ounce salmon fillets
- 1/4 tsp Cumin seeds, mustard seeds, coriander seeds, caraway seeds
- 3/4 ounce Toasted pine nuts, lightly crushed
- 4 ounce Tinned Borlotti Beans
- 4 ounce Tinned butter beans
- 4 ounce Tinned black beans
- 4 ounce Tinned red kidney beans
- Â Â Quarter red onion, minced
- Â Â Quarter red chilli, diced
- 20 gm Fresh oregano
- Â Â Half red pepper, peeled and diced
- 2 ounce Good quality tinned plum
- Â Â Tomatoes
- Â Â Harissa paste
- 100 ml Fresh chicken stock
- Â Â Balsamic vinegar
- Â Â Virgin extra virgin olive oil
- Â Â Salt and pepper
Directions
- 1 Toast all the spices for the salmon and grind down in a pestle and mortar. Trim the salmon fillets to remove any bones or possibly skin, coat in the spices and pine nuts and leave to one side.
- 2 For the Beans: Heat up a little oil in a pan, add in the onion and garlic and sweat slightly before adding the chilli and liquid removed beans. Add in the tomatoes, stock, pepper and as much harissa paste as you like. Boil and simmer for about 30 min.
- 3 For the Salmon: Place the fillets into a pan with some extra virgin olive oil and season well. Cook on both sides for 3-5 min, depending on the thickness of the fillets.
- 4 Finish the beans with lots of minced oregano and seasoning, add in a little balsamic vinegar to taste. Serve on a plate with the salmon on top.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1894g | |
| Calories 1583 | |
| Calories from Fat 691 | 44% |
| Total Fat 77.68g | 97% |
| Saturated Fat 16.39g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 533mg | 22% |
| Potassium 4756mg | 136% |
| Total Carbs 119.97g | 32% |
| Dietary Fiber 24.0g | 80% |
| Sugars 65.17g | 43% |
| Protein 114.22g | 183% |
