Name: Roasted salmon atop mixed beans beans salad recipe by ANSHU BHATNAGAR at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Roasted Salmon; 2 teaspoon extra-virgin Olive oil; 1 pound thick salmon fillet or other fish like striped bass or cod; Pink/Kosher salt; Black Pepper; 1 teaspoon honey; 1 teaspoon Dijon mustard; Fresh minced Garlic(optional); MIXED BEAN SALAD; 1/4 can Black beans (or 1/2-cup cooked); 1/4 can Pinto beans (or 1/2-cup cooked); 1/4 can Garbanzo beans (or 1/2-cup cooked); 1/4 can Red kidney beans (or 1/2-cup cooked); 1 medium Red onion, chopped fine; 1 small Tomato, chopped fine; 1/2 pound Asparagus, trimmed and halved; 2 Carrots, grated or finely chopped; I cut them in thin strips of half moon; 1/2 cup fresh chopped Cilantro (or parsley); can use less or more to taste, I prefer lots of cilantro; 1 bunch Green onions, chopped; 2 stalks Celery, finely chopped; 1 Green Chili, finely chopped; FOR HOMEMADE DRESSING; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; 2-4 cloves garlic, minced (I use a lot of garlic, me garlicky); 1 teaspoon fresh lime juice; 1/2 cup Frozen Sweet Green Peas; 1/4 tsp. Salt

ABOUT Roasted salmon atop mixed beans beans salad RECIPE

Sometimes when you have a nice thick pieces of fish, all it needs is a little unfiltered Spanish extra virgin olive oil and low cooking temperatures. Slow cooking or slow frying is a dead-simple technique to cook, any sort of fish, right to the starting point of flakiness.

Ingredients Serving: 2

Roasted Salmon
2 teaspoon extra-virgin Olive oil
1 pound thick salmon fillet or other fish like striped bass or cod
Pink/Kosher salt
Black Pepper
1 teaspoon honey
1 teaspoon Dijon mustard
Fresh minced Garlic(optional)
MIXED BEAN SALAD
1/4 can Black beans (or 1/2-cup cooked)
1/4 can Pinto beans (or 1/2-cup cooked)
1/4 can Garbanzo beans (or 1/2-cup cooked)
1/4 can Red kidney beans (or 1/2-cup cooked)
1 medium Red onion, chopped fine
1 small Tomato, chopped fine
1/2 pound Asparagus, trimmed and halved
2 Carrots, grated or finely chopped; I cut them in thin strips of half moon
1/2 cup fresh chopped Cilantro (or parsley); can use less or more to taste, I prefer lots of cilantro
1 bunch Green onions, chopped
2 stalks Celery, finely chopped
1 Green Chili, finely chopped
FOR HOMEMADE DRESSING
1 tablespoon olive oil
1 tablespoon white wine vinegar
2-4 cloves garlic, minced (I use a lot of garlic, me garlicky)
1 teaspoon fresh lime juice
1/2 cup Frozen Sweet Green Peas
1/4 tsp. Salt

Instructions

ROASTED SALMON
Preheat the oven to 275° F. Brush a baking dish lightly with a teaspoon of olive oil.
In a small bowl, mix the remaining olive oil with honey and Dijon mustard.
Arrange the fish fillet(s) skin side-down in the pan. Rub the top with the prepared dressing. Sprinkle lightly with pink salt.
Roast for 15 to 35 minutes, until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it.
Serve warm or at room temperature atop salad or mashed potatoes.
MIXED BEAN SALAD-
Drain & rinse beans in colander.
Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with ice cold water.
In an extra large bowl, combine all chopped/fresh ingredients and beans.
Mix dressing in a separate bowl, and pour over bean/veggie mix, stirring well to coat evenly with dressing.
Refrigerate few hours before serving.

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