Approx. 678 kcal (2836 kJ) / 41 g protein / 36 g fat / 31 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
1. Let the beans soak overnight separately in the three times the amount of water.
The following day, cook the beans, again separately, with some salt for about 25 minutes until al dente. Drain and let cool.
2. Cut the salmon into thin slices and place side by side. Roll the lime on the work surface back and forth, then halve and squeeze it over the salmon. Season with a little salt and leave for 10–15 minutes.
3. Drain the peppers and cut diagonally into strips. Finely chop the coriander. Mix both with the beans, salt, pepper and olive oil and 1–2 tbsp of the paprika brine and season well.
4. Distribute salmon on 2 plates. Put the bean salad in the middle on top and drizzle with balsamic cream. Top with the rocket salad and drained jalapeños.