Pan-fried salmon and lima bean mashed potatoes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 423, total fat 17 G., saturated fats 6 G., proteins 32 G., carbohydrates 36 G., fiber 5 G., cholesterol 69 mg, sodium 736 mg, sugar 0 G.
Calories 423, total fat 17 G., saturated fats 6 G., proteins 32 G., carbohydrates 36 G., fiber 5 G., cholesterol 69 mg, sodium 736 mg, sugar 0 G.
Rub the salmon fillet with a mixture of paprika, cayenne pepper, thyme, and salt and pan-fry until crispy. Serve with healthy, low-calorie mashed potatoes. Lima beans replace some of the potatoes, and low-fat sour cream and a touch of butter add a creamy texture. New potatoes don't need to be peeled for mashed potatoes. Their thin skins contain many beneficial micronutrients and provide extra 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.
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:
- 450 g small red potatoes, halved or quartered
- 1 1/2 cups frozen small lima beans (about 170 g), thawed
- 0.5 cups low-fat sour cream
- 2 tablespoons unsalted butter
- 1 tbsp paprika
- 2 tsp chopped fresh thyme
- 1 teaspoon cayenne pepper
- 4 wild salmon fillets, skinless (approximately 110 g each), center cut
- 1 tbsp. vegetable oil
- 3 green onions, thinly sliced
- Lime wedges, for serving
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Recipes with similar ingredients: salmon, lima beans, red potatoes, lime, ground cayenne pepper, thyme, paprika, sour cream
Cooking the dish according to the recipe:
- Place the potatoes in a saucepan, cover with cold water to a depth of 1 inch (2.5 cm), and season with salt. Bring to a boil, then reduce heat to medium and simmer for 8 minutes. Add the lima beans; cook until the potatoes are tender, 4 minutes. Separately, set aside 1/4 cup of the water, and drain the rest in the sink.
- Add sour cream, 1 tablespoon of butter, and the reserved cooking water to the potatoes. Season with salt and pepper and mash.
- Combine paprika, thyme, cayenne pepper, and 1 teaspoon salt in a bowl; sprinkle over both sides of the fish. Heat vegetable oil in a large skillet over medium heat. Add the fish and cook until browned and cooked through, 3-4 minutes per side.
- Stir the green onions into the mashed potatoes and add the remaining 1 tablespoon of butter. Serve the mashed potatoes with salmon and lime wedges.
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