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Broiled Salmon With White And Black Bean Salad Recipe
|Dried black beans||3⁄4 Cup (12 tbs)|
|Dried white kidney beans||3⁄4 Cup (12 tbs) (Cannellini Beans)|
|Boiling water||2 Quart|
|Garlic clove||3 Large, crushed|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Salmon fillets||24 Ounce, skin removed (4 Fillets, 6 Ounce Each)|
|Freshly ground black pepper/Freshly ground white pepper||To Taste|
|Fresh lemon juice||1 Tablespoon|
|Chopped fresh chives||2 Tablespoon|
Serving size: Complete recipe
Calories 2772 Calories from Fat 1507
% Daily Value*
Total Fat 170 g261.8%
Saturated Fat 24.4 g121.8%
Trans Fat 0 g
Cholesterol 353.8 mg
Sodium 1447.1 mg60.3%
Total Carbohydrates 130 g43.5%
Dietary Fiber 32.7 g130.8%
Sugars 4.6 g
Protein 181 g361.6%
Vitamin A 42.2% Vitamin C 46.4%
Calcium 47.5% Iron 92.3%
*Based on a 2000 Calorie diet
Remove from heat and let stand, covered, 30 minutes more.
Drain beans in colander and rinse with cold water.
Place in bowl, add garlic and 1/2 cup of olive oil, and mix well.
Then cover and marinate 4 to 6 hours or overnight in the refrigerator.
Twenty minutes before serving, remove beans from refrigerator and preheat oven to Broil.
Add lemon juice, salt, pepper, and chives to beans and mix well.
Arrange 4 equal portions on dinner plates.
Brush salmon on both sides with some of the remaining olive oil and season with salt and pepper.
Brush rack of broiling pan with the rest of the olive oil, place fillets on rack in pan and cook under broiler about 5 minutes.
Turn fillets and cook 5 minutes more.
Remove from oven.
Place one fillet on top of beans on each plate and serve immediately.