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Salmon cubes with crispy cheese on arugula salad, cherry tomatoes and white beans
A fresh arugula and white bean salad topped with juicy salmon cubes and cured cheese crisps. The thyme and mustard dressing adds an aromatic touch, while the toasted cheese provides contrast and texture.
- Servings: 2
- Prep: 10 min
- Cook: 15 min
Ingredients
- 200 grams salmon, cut into 1-2 cm cubes
- 100 grams arugula
- 15 ml mustard
- 380 grams white bean, drained
- 20 grams Aged grated Italian cheese
- 1 g dried thyme
- 125 grams cherry tomato, halved
- 1 teaspoon oregano
- 1 teaspoon red wine vinegar
- olive oil
- salt
- black pepper
Instructions
- Using a knife, remove the salmon skin and cut it into 1-2 cm cubes. In a bowl, mix the salmon with mustard, oregano, salt, and pepper. Set aside.
- Drain the white beans and place them in a salad bowl. Cut the cherry tomatoes in half and add them along with the beans.
- In a small bowl, add the dried thyme, a drizzle of olive oil, and the red wine vinegar. Season with salt and pepper and mix well. Add the dressing and arugula to the salad bowl and toss everything.
- Heat a non-stick pan over medium heat without oil. Spread the cheese in small mounds leaving space and cook for 2 minutes, flip and cook for another 2 minutes. Let cool and break the crisp into 1-2 cm pieces.
- In the pan, heat another drizzle of oil over medium-high heat. Add the seasoned salmon and cook 2 minutes per side until golden. Serve the salad as a base, arrange the salmon on top, and finish with the cheese crisp.
Nutrition (per serving)
- Calories: 662 kcal
- Protein: 43 g
- Carbohydrates: 51 g
- Fat: 33 g
- Fiber: 14 g