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Name: Spiced Salmon Fillet with Re-Fried Beans Cooked By James Ma
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Salt and pepper; 1/4 red chilli diced; Virgin olive oil; 1/4 ts Cumin seeds mustard seeds, coriander seeds, caraway seeds; 1 4-oz tin butter beans; Tomatoes; 1 4-oz tin red kidney beans; 100 ml Fresh chicken stock; 1 4-oz tin black beans; 1/2 red pepper peeled; 2 8-oz salmon fillets; 1/4 red onion chopped; Harissa paste; Balsamic vinegar; 1 2-oz can plum tomatoes Good quality; 1 4-oz tin Borlotti Beans; 20 g Fresh Oregano; 3/4 oz pine nuts Toasted

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INGREDIENTS

Salt and pepper
1/4 red chilli ; diced
Virgin olive oil
1/4 ts Cumin seeds ; mustard seeds, coriander seeds, caraway seeds
1 4-oz tin butter beans
Tomatoes
1 4-oz tin red kidney beans
100 ml Fresh chicken stock
1 4-oz tin black beans
1/2 red pepper ; peeled
2 8-oz salmon fillets
1/4 red onion ; chopped
Harissa paste
Balsamic vinegar
FOR THE BEANS
1 2-oz can plum tomatoes ; Good quality
1 4-oz tin Borlotti Beans
20 g Fresh Oregano
3/4 oz pine nuts ; Toasted

INSTRUCTIONS

1 Toast all the spices for the salmon and grind down in a pestle and mortar. Trim the salmon fillets to remove any bones or skin, coat in the spices and pine nuts and leave to one side. 2 For the Beans: Heat up a little oil in a pan, add the onion and garlic and sweat slightly before adding the chilli and drained beans. Add the tomatoes, stock, pepper and as much harissa paste as you like. Boil and simmer for about 30 minutes. 3 For the Salmon: Place the fillets into a pan with some olive oil and season well. Cook on both sides for 3-5 minutes, depending on the thickness of the fillets. 4 Finish the beans with lots of chopped oregano and seasoning, add a little balsamic vinegar to taste. Serve on a plate with the salmon on top. Recipe by: Food & Drink

NOTES

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Spiced Salmon Fillet with Re-Fried Beans Cooked By James Ma

Salt and pepper
1/4 red chilli diced
 Virgin olive oil
1/4 ts Cumin seeds mustard seeds, coriander seeds, caraway seeds
1 4-oz tin butter beans
 Tomatoes
1 4-oz tin red kidney beans
100 ml Fresh chicken stock
1 4-oz tin black beans
1/2 red pepper peeled
2 8-oz salmon fillets
1/4 red onion chopped
 Harissa paste
 Balsamic vinegar
 FOR THE BEANS
1 2-oz can plum tomatoes Good quality
1 4-oz tin Borlotti Beans
20 g Fresh Oregano
3/4 oz pine nuts Toasted

1 Toast all the spices for the salmon and grind down in a pestle and  mortar. Trim the salmon fillets to remove any bones or skin, coat in the  spices and pine nuts and leave to one side.    2 For the Beans: Heat up a little oil in a pan, add the onion and garlic  and sweat slightly before adding the chilli and drained beans. Add the  tomatoes, stock, pepper and as much harissa paste as you like. Boil and  simmer for about 30 minutes.    3 For the Salmon: Place the fillets into a pan with some olive oil and  season well. Cook on both sides for 3-5 minutes, depending on the thickness  of the fillets.    4 Finish the beans with lots of chopped oregano and seasoning, add a little  balsamic vinegar to taste. Serve on a plate with the salmon on top.        Recipe by: Food & Drink

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Nutrition

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Serving Size: 1 Serving (1075g)
Recipe Makes: 1

Calories: 1134
Calories from Fat: 316 (28%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 4.8g	24 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 15.3g
Cholesterol 235.8mg		73 %
Sodium 1311.2mg		45 %
Potassium 3260.7mg		86 %
Total Carbohydrate 88.1g		26 %
	Dietary Fiber 33g	132 %
	Sugars, other 55.1g
Protein 119.8g		171 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1134

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