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Semi-cooked salmon, roasted chorizo, white kidney beans puree with olive oil, fresh coriander, green salad |

Vegetables and Fruits, Salmon and tuna, Pork

Easy and tasty recipe.


Recipe for 4 portions


4 Steak
Salmon filet
25 Gr
30 Ml
Olive oil
2 Sprig(s)
Fresh cilantro

Beans puree

1 Can(s)
White beans (540ml)
2 Clove(s)
Chopped garlic
15 Ml
Olive oil
50 Ml
2 Sprig(s)
Thyme flower
100 Gr
Spanish chorizo

Green salad

4 Handful(s)
Salad mix
55 Ml
Home vinaigrette
  • Salt and pepper

Preparation time: 30 min

Preheat your oven at 255 °F

  • Prep

    Remove the skin of the chorizo and dice the chorizo.

  • Salmon

    In a hot skillet, add a spoon of butter and olive oil, put your salmon and sear on one side only.
    Put on a baking tray and bake in the oven for 3 minutes when ready to serve.

  • White kidney beans puree

    In a pot with oilve oil, sweat the garlic with thyme.
    Add the beans and cover with milk.
    Cook for 10 min at medium heat.
    Mix in a blender (don't put all the liquid in the blender to make sure that your puree is not too liquidy, but slowly add until the right consistency).

    Season with salt and pepper and olive oil.

    Cook for few minutes in a skillet at medium heat without butter nor oil.

  • Dressing

    In a bowl, mix the mustard, some vinegar, olive oil and season with salt and pepper.

  • Dressing your plates

    Put some puree on the bottom of your plate, add salmon, and baste with a spoon of chorizo.

    Garnish with cilantro.

    Put the salad on a side bowl.

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