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Side One - Cut Out Below -
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Salmon
with Bean Salsa
- 1-1/2
# salmon fillets
- 1-16
oz. can of black soybeans (Eden Foods), drained
- 1-16
oz. can white navy beans, drained
- 1-1/2
cup chopped tomatoes
- 3/4
cup chopped sweet peppers (mix red, green,
orange, yellow, purple)
- 1/3
cup red onions, chopped
- 1/4-1/2
cup fresh herbs (mix parsley, cilantro, and summer
savory)
- 2
Tbsp. balsamic vinegar
- 2
Tbsp. lemon juice (fresh or bottled)
- 1
Tbsp. extra-virgin olive oil
- 1
tsp. minced fresh garlic (1-2 cloves)
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Side Two- Cut Out Below -
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Directions:
- Combine
the beans, tomatoes, other vegetables, garlic, and herbs
in a small bowl.
- Combine
the vinegar, lemon juice, olive oil, and garlic in a
bowl and whisk together or in a small jar with a tight
fitting lid and shake until blended. Pour over
beans and mix together.
- Bake
or poach salmon until the fish flakes easily with a
fork. A good rule of thumb is to cook ~10 minutes
for each inch of thickness of the fillet.
- Cook
some pasta. (My family loved the many varieties
by Eden Foods which are made by combining a whole grain
flour in a 50-50 mixture with a refined flour.
These are much higher in fiber than normal pasta without
being as chewy as 100% whole wheat pasta. Look
for them in your grocery store in the health food section.)
To
serve:
- On
a large serving platter, layer the pasta, several spoonfuls
of the salsa, the salmon, and a small amount of the
salsa on Top of the salmon. I would serve this
with a fresh green salad and a large cantaloupe slice.
Serves:
4-6
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