Ingredients for 4 persons
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100 g dried black beans
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100 g dried white beans
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Salt
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600 g salmon fillet
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2 green lemons
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3 pcs. Kühne roasted bellpepper
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2 bunch coriander
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Pepper
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Olive Oil
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3 TBSP Kühne Balsamic Glaze
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50 g rocket sald to garnish
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4 TBSP Kühne Jalapeno
Preparation
Soak the beans separately overnight in three times their volume of water.
The next day, cook the beans separately with a little salt for about 25 minutes until just tender. Drain and allow to cool.
Slice the salmon very thinly and lay the slices side by side. Roll the lime on the work surface, then halve and squeeze over the salmon. Season lightly with salt and let marinate for 10–15 minutes.
Drain the peppers and cut them into diagonal strips. Finely chop the coriander. Mix the peppers and coriander with the beans, salt, pepper, olive oil, and 1–2 tbsp of the paprika liquid. Adjust the seasoning to taste.
Arrange the salmon on two plates. Place the bean salad in the centre and drizzle with balsamic cream. Scatter the rocket and drained jalapeños on top.
Nutritions
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Calorific value
678 kcal (2836 kJ) -
Protein
41 g -
Fat
36 g -
Carbohydrates
31 g