The title sounds pretentious, but it’s not a big deal. If you don’t have salmon fillets, smoked mackerel will also work, and instead of mung beans you can use kidney beans or chickpeas. The important thing is that we are eating a filling and tasty salad, full of nutrients, which requires some preparation, but it is worth it. We can also prepare it for the next day’s package, an airtight casserole in the purse solves the problem.
Ingredients
- 100 grams of salmon fillets
- One cup of mung beans
- A small zucchini
- 3 green onions
- Half a bell pepper
- One cup pitted olives, sliced
- A few sprigs of parsley
- 2 tablespoons of sauerkraut (or 1-2 pickle cucumber)
- 3-4 tablespoons of ricotta
Recipe Method
We boil the mung bean, it cooks quite quickly, it’s a nice little green bean and like any bean it has vitamins, minerals, protein and fiber, and apparently this variety is more digestible than its cousins. In about 20 minutes it should be cooked, we want the bean to remain whole, we don’t want to mash it. Slice the zucchini perpendicularly and fry the pieces on the grill or in the non-stick pan, then cut it into smaller pieces. I made them in the cast iron pan, on low heat and with a lid. Chop the other ingredients as you like. If we don’t have salmon fillets, any smoked fish will do. Sauerkraut or pickle cucumber add flavor, our salad no longer needs salt or apple cider vinegar. After mixing the ingredients, season with ricotta, which “binds” the salad nicely. These quantities yield 2 serious portions, which we can enjoy for lunch or dinner.
