| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Sami |
Food & drin, Food & drin |
1 |
servings |
INGREDIENTS
| 2 |
|
8 oz salmon fillets |
| 1/4 |
ts |
Cumin seeds; mustard seeds, |
|
|
; coriander seeds, |
|
|
; caraway seeds |
| 3/4 |
oz |
Toasted pine nuts; lightly crushed |
| 4 |
oz |
Tinned Borlotti Beans |
| 4 |
oz |
Tinned butter beans |
| 4 |
oz |
Tinned black beans |
| 4 |
oz |
Tinned red kidney beans |
|
|
Quarter red onion; chopped |
|
|
Quarter red chilli; diced |
| 20 |
g |
Fresh oregano |
|
|
Half red pepper; peeled and diced |
| 2 |
oz |
Good quality tinned plum |
|
|
Tomatoes |
|
|
Harissa paste |
| 100 |
ml |
Fresh chicken stock |
|
|
Balsamic vinegar |
|
|
Virgin olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE BEANS
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.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.
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