Grilled salmon steak on a warm black-eyed bean and tomato salad

Main Course 30 Minutes 4 Servings

Grilled Salmon with Warm Black-eyed Bean Salad

Grilled salmon steaks on a warm salad of black-eyed beans, tomato and coriander.

Ingredients

  • About 800 g of Neutura Salmon Steaks, cut into 4 steaks and thawed
  • 1 jar of Neutura Black-eyed Beans (570 g), drained
  • 2 ripe tomatoes, diced
  • 1/2 red onion, thinly sliced
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of wine vinegar
  • Juice of 1/2 lemon
  • Fresh coriander, chopped
  • Salt and black pepper to taste

Method

  1. Season the salmon with salt, pepper and a drizzle of olive oil. Leave to rest for 10 minutes.
  2. Heat a frying pan or griddle over a high heat and cook the steaks for about 4 minutes on each side, or bake in the oven at 200 °C for 15 minutes.
  3. Gently warm the black-eyed beans in a small pan.
  4. Mix the beans, tomato, red onion, the remaining olive oil, the vinegar and coriander. Season with salt and pepper.
  5. Serve the salmon on the warm salad, with a squeeze of lemon.
Key Ingredients

Neutura Products Used

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