Best Salmon Soya Bean Salad Recipes

BLACK BEAN AND SALMON SALAD

Black Bean and Salmon Salad image

Make and share this Black Bean and Salmon Salad recipe from Food.com.

Provided by Prin-lila

Categories Healthy

Time 10m

Yield 1 Salad, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can pink salmon, drained
1 (15 ounce) can black beans, drained and rinsed
1/4 cup fresh parsley, chopped
1 tablespoon scallion, minced
2 tablespoons celery, finely chopped
1 lime, juice of
1 tablespoon olive oil
1 garlic clove, minced
3/4 teaspoon cumin
1/4 teaspoon red pepper flakes
1 pinch cayenne pepper

Steps:

In a medium sized bowl, flake the salmon with a fork. Add black beans, parsley, scallions, and celery, and toss.
In a small cup, combine the lime juice, olive oil, garlic, cumin, red pepper flakes, and cayenne and whisk to mix. Add to salmon mixture and toss again.
Serve at room temperature.

SOY GLAZED SALMON WITH CRUNCHY HOT AND SOUR SALAD

Soy Glazed Salmon With Crunchy Hot and Sour Salad image

This makes a superb meal when you have friends coming over. Most of the prep work can be done the day before, it only takes minutes to throw together, it's colourful and healthy. Serve with fried rice (a combination of mint, coriander and shitake mushrooms in the rice works well).

Provided by Sackville

Categories European

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

4 (170 g) salmon steaks
2 tablespoons oil
5 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1/4 cup rice wine vinegar
1 red chile, deseeded and finely chopped
1 tablespoon caster sugar
1 tablespoon sunflower oil
140 g cashew nuts
1 teaspoon sea salt
1 teaspoon black mustard seeds
225 g bean sprouts
100 g snow peas, sliced on the diagonal
6 -8 water chestnuts, thinly sliced
1/2 lime, zest of
1/2 lime, juice of
2 -3 tablespoons freshly chopped coriander, plus extra to garnish

Steps:

Combine the marinade ingredients.
Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
Heat gently without boiling until the sugar has dissolved.
Remove from the heat, leave to cool and then add the sunflower oil.
While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
Set aside.
In a hot pan, add the oil and let it heat up.
Fry the salmon steaks for four minutes on each side, starting with the skin side down.
The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
Combine all the salad ingredients and the dressing together.
Serve piled onto each plate and topped with the salmon.

Nutrition Facts : Calories 713.7, Fat 48.8, SaturatedFat 8.8, Cholesterol 100.3, Sodium 2170.3, Carbohydrate 27.5, Fiber 3.6, Sugar 11.5, Protein 44.6

SEARED SALMON WITH 3 BEAN SALAD

Seared Salmon with 3 Bean Salad image

Provided by Dave Lieberman

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 lemons, juiced
1 good bunch scallions, finely sliced
1 small bunch parsley, leaves finely chopped
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 (6 to 8-ounce) salmon fillets
Ground cumin
2 tablespoons vegetable oil

Steps:

Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
Serve salmon with salad.