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Beet Marinated Salmon, Warm Cannellini Bean Salad

A terrible photo of what was a rather delicious meal. The inspiration recipe used ginger and beet, I felt that horseradish and beet made a better combination -- especially with salmon.

In order to expedite dinner for myself, I used canned cannellini beans rather than cooking beans from scratch, as I often do in the colder months.

1 skinless salmon filet (I tend to use 5 oz portions; size is up to you)

1/2 can cannellini beans, drained

2 medium-sized cooked red beets

1 Tbsp prepared horseradish

1 Tbsp red wine

1 clove of garlic, finely chopped

1 Tbsp red onion or shallot, finely chopped

1 Tbsp Italian parsley or dill, finely chopped

1 tsp olive oil

Salt to taste

Put the prepared horseradish, one of the beets and the red wine in a blender and pulse until as smooth as possible.

Place the salmon filet in a Ziplock bag or small dish and pour the marinade over it. Make sure that all sides of the fish have a coating of the beet mixture. Set aside to start marinating while you get on with the warm bean salad.

Heat the oil in a small saucepan. As soon as it shimmers, add the garlic and onion and cook until translucent, a couple of minutes.

Toss in the cannellini beans and the other beet, diced. Add some salt and stir to combine. Lower the heat and allow the mixture to heat through, stirring often.

While the bean mixture is heating, prep the salmon by removing it from the marinade and placing the fish on a square of parchment paper. Top with one tablespoon of the marinade and wrap into a tight parcel.

Place in the microwave and cook on high for two and a half minutes.

While the fish is cooking, remove the beans from the heat. Stir in the herbs and plate.

As soon as the salmon is cooked, remove from the parchment and add to the plate with the bean salad.

I wilted a few spinach leaves that I had hanging around which added some color, which I cooked while the fish was cooking.

This dinner took under fifteen minutes from fridge to table.

Inspiration recipe, here.


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