Salmon with White Bean Puree
and Crunchy Apple and Walnut Salad
Do you want tonight's dinner to be extra special? In this recipe you'll make a puree with shallots and white beans!
Cals 802 · Prot 48 · Carbs 48 · Fat 48
Low Carb
30 min
Do you want tonight's dinner to be extra special? In this recipe you'll make a puree with shallots and white beans!
Cals 802 · Prot 48 · Carbs 48 · Fat 48
Low Carb
Ingredients
Salmon
Skin-on salmon fillet
6*
350 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
White bean puree
White beans
240 Grams
Shallots
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Butter
4*
20 Grams
Lemon
1 Piece
Black pepper
0.5 Tsp
Salad
Romaine lettuce
200 Grams
Red apple
1 Piece
Dijon mustard
13*
6 Grams
Olive oil
2 Tbsp
Honey
15 Grams
White balsamic vinegar
14*
15 ML
Feta cheese
4*
50 Grams
Walnuts
2*
30 Grams
Allergens
*6 Fish, *4 Milk, *13 Mustard, *14 Sulphur Dioxide, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3350 / 802 |
| Fats (g) | 48.2 |
| of which saturated (g) | 14.3 |
| Carbohydrates (g) | 48 |
| of which sugars (g) | 20.4 |
| Fibers (g) | 13.6 |
| Proteins (g) | 48 |
| Salt (g) | 3.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the shallots. Drain and rinse the white beans. Roughly chop the Romaine lettuce. Halve the apples, remove and discard the stem and core. Slice the apple thinly.
2 Cook beans
Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and white beans with a pinch of salt. Fry for 2 min.
3 Fry salmon
Meanwhile, portion the salmon into individual fillets. Heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the salmon fillets skin side down with a pinch of salt and cook for 3-4 min on either side until cooked through. Once cooked through, remove the pan from the heat and keep warm.
4 Blitz beans
Once the beans are ready, add them to a food processor with the butter and a squeeze of lemon juice. Blitz until smooth and season with salt and pepper. Add a splash of water if needed.
5 Assemble salad
In a large bowl, whisk the Dijon mustard, olive oil, honey and white balsamic vinegar. Add the lettuce and apple slices to the bowl and toss.
6 Serve
Serve the salmon with the white bean puree and salad to the side. Crumble the feta cheese over the top and finish with the walnuts.
Tip! Toast the walnuts in a hot, dry pan before adding them to the salad.
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