Photo of Salmon Fillet with Warm Bean Salad and Honey, Lemon & Sesame Seed Dressing by Mario
This week we’re going to share with you our another recipe for a Salmon dish. To go with Salmon, we have the warm bean salad and toasted sesame seed and honey dressing.
Beans in general are high in protein and iron, they’re also a great carbohydrate alternative. In this recipe, they marry beautifully with mix peppers and olives, creating a warm, colourful, crunchy – and above all – delicious salad. Not to mention the dressing, which takes the whole dish to another level of ‘delicious’. Sesame seeds , as well as honey, are actually full of several B vitamins.
Coming back to the Salmon, it is high in protein and full of omega-3 fatty acids, which play an important role in our diet and physiology.
In conclusion, this dish doesn’t just taste nice, but it’s actually good for you and your body. It looks good, it taste good, it feels good – what else do you need? 🙂
Salmon Fillet with Warm Bean Salad and Honey, Lemon & Sesame Seed Dressing
Prep time: 20 minutes
Cook time: approx. 25 minutes
Total time: approx. 40 minutes
Recipe by Tom
- 2 fillets of Salmon (approx. 110 g each)
- 2 tbsp vegetable oil for cooking
- Fresh rocket leaves for garnish
- Sea salt
- Freshly cracked black pepper
For honey, lemon & toasted sesame seed dressing
- Half a tsp sesame seeds
- 2 tsp lemon juice
- 2 tsp olive oil
- 1 tsp honey
For warm bean salad
- 3 tbsp vegetable oil for cooking
- Half a medium size red onion, thinly sliced
- 1 garlic clove, finely grated
- 75 g mix peppers, diced into 1 cm cubes
- 4 green beans, cut into quarters
- 100 g mix beans (haricot, cannellini, red & kidney beans)
- 5 green olives, cut in half
- 5 black olives, cut in half
- 30 g sweetcorn
Honey, lemon & toasted sesame seed dressing
- Take a non-stick pan and dry roast sesame seeds for a few minutes, until golden brown (see notes).
- Once ready, tip the seed into a small bowl, add lemon juice, olive oil, honey and give it a good stir to combine all of the ingredients.
- Set aside to use later (remember to stir again just before use).
- Season the fish on all sides with salt and pepper before cooking.
- Take a non-stick pan, heat it up on a medium heat, add oil and fry salmon fillets skin side down first, for 2 – 3 minutes, until crisp and golden.
- Fry the sides for 2 – 3 minutes each, until crisp and golden as well, then flip the fillets over skin side up and pop it into pre-heated oven, 180 degrees Celsius, for approx. 15 minutes.
- Once Salmon fillets are out of the oven, baste the fillets with roasting juices (see notes).
- While the fish is in the oven, follow the instructions for warm bean salad.
Warm bean salad
- Take a large pan, heat up on a medium heat and add oil.
- Throw in onion, garlic, mix peppers and green beans, and cook for 2 – 3 minutes, just to soften up.
- Add mix beans and cook for another 2 – 3 minutes.
- Add olives and sweetcorn, season with salt and pepper, and cook for about 5 minutes, until hot.
- Take a couple of plates, put half of the bean salad in the middle of each one.
- Place one fillet of salmon on top of each bean salad, drizzle with dressing, garnish with fresh rocket leaves and enjoy.
- When dry roasting the seeds, do it on the medium heat and make sure to shake the pan occasionally or stir with a wooden spoon, to prevent burning. When ready, always transfer into a bowl (or other kitchen equipment stated in the recipe), as the pan is still hot and might burn the seeds, even though it’s off the heat.
- Basting is important, as it keeps the fish moist. This method is used for all kinds of roasted or pan fried fish or meat.