Pan-fried salmon with black-eyed beans and spinach

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 390, total fat 15 G., saturated fats 3 G., proteins 43 G., carbohydrates 21 G., fiber 6 G., cholesterol 80 mg, sodium 604 mg, sugar 1 G.

Browned salmon is served with sautéed beans and spinach. Canned beans are a lifesaver when you need a quick, filling, and nutritious dinner. In just a few minutes, they create a homemade side dish packed with flavor and healthy fiber.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 salmon fillets (middle part), weighing 170 g each.
2.5 tsp. Cajun seasoning
2 tablespoons extra-virgin olive oil
2 stalks celery, chopped
3 green onions, thinly sliced
3 cloves garlic, crushed
1 can (425 g) black-eyed beans, rinsed
1.5 cups lightly salted chicken broth
4 cups baby spinach (about 80g)
2 tsp hot green sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, black-eyed beans, celery, spinach, Cajun seasoning

Cooking the dish according to the recipe:

Sprinkle the salmon on both sides with salt, black pepper and Cajun seasoning; set aside. If your Cajun seasoning calls for salt, do not add additional salt to the salmon. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the celery and a pinch of salt. Cook, stirring, until the celery begins to soften, about 4 minutes. Add 2 chopped green onions and the garlic; cook until softened, about 1 minute.
Add the canned beans and chicken broth. Cover and bring to a boil over high heat, then remove the lid and reduce the heat. Mash about 1/4 cup of the beans against the sides of the pan with a wooden spoon. Simmer until the broth thickens, 8-10 minutes.

Meanwhile, heat a large nonstick skillet over high heat. Rub the remaining 1 tablespoon of olive oil all over the fish. Place the fillets in the skillet, rounded side down, reduce the heat to medium-high, and cook until the bottom is dark brown, 3 to 5 minutes.
Flip, reduce heat to medium and continue cooking until salmon is browned on the other side, 2 to 3 minutes for medium-rare.
Add the spinach and hot sauce to the beans; stir until wilted, about 30 seconds. Season with salt and pepper, if needed. Divide the beans and fish among shallow bowls. Sprinkle with the remaining green onions.

Categories:

recipe / Healthy eating / Gluten-free dishes / Healthy dinners / Calorie content of prepared meals / Main courses / Cereals, legumes / Fish and seafood / Food Network - recipes

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