| 250 g | beans, mixed |
|---|---|
| bouillon | |
| 1 | avocado |
| 150 g | tomatoes |
| 100 g | green beans, lightly cooked |
| 1 | small onion, chopped |
| 1 dl | salad dressing of your choice |
| salt and pepper | |
| 1 tbsp. | clarified butter |
| 4 | salmon tranches |
| salt and pepper | |
| 80 g | rocket |
| 1 | lemon, cut into 4 slices |
Preparing salmon with bean salad
Soak the mixed beans 8 hours in water, afterwards cook them in bouillon for around 80 minutes until they are done, drain the bouillon, leave to cool. Chop avocado, tomatoes and green beans and add them to the beans together with the onion. Add the salad dressing, season with salt and pepper if necessary, let it stand for 1 hour. Gently heat the clarified butter in a frying pan, fry the salmon on both sides, season. Arrange bean salad and rocket on four plates, place the salmon tranches on top with one lemon slice each, serve together with a crispy bread from Bachmann.
