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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)

 

- 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