Seafood
Grilled Salmon with a Jicama Salad (Lime Cilantro Vinaigrette) and White Bean Stew
Fresh, vibrant, and full of balance. This dish pairs smoky grilled salmon with a crisp jicama salad and a hearty white bean stew for a colorful, nourishing plate. The salmon is marinated in herbs and lime for brightness, while the jicama and haricots verts bring crunch, lightly dressed in a tangy cilantro-lime vinaigrette. The white bean stew adds comforting depth and plant-based protein, making the dish both satisfying and nutrient-rich.
Ingredients
- For the Salmon
- 4 salmon fillets, 4 to 8 oz each
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 2 tablespoons chopped thyme
- 2 tablespoons black pepper
- For the Cilantro Lime Vinaigrette
- 8 oz vegetable stock
- 1 1/2 teaspoons arrowroot
- 4 oz lime juice
- 2 oz sesame oil
- 2 oz peanut oil
- 1/2 teaspoon salt
- 1 teaspoon chopped cilantro
- For the White Bean Stew
- 2 (15 oz) cans navy beans, drained
- 2 teaspoons avocado oil
- 4 oz red onion, diced
- 4 to 5 garlic cloves, chopped
- 4 oz assorted bell peppers, diced
- 2 oz jalapeño, diced
- 1/4 cup sherry vinegar
- 1 (15 oz) can quality tomatoes
- 2 tablespoons chopped cilantro
- For the Jicama Salad
- 1 tablespoon olive oil
- 2 cups jicama, cut into matchsticks
- 2 cups haricot vert, sliced lengthwise
Directions
- 1
Marinate the Salmon
In a bowl, combine the lime juice, olive oil, parsley, chives, thyme, and black pepper. Spread half of the marinade in a casserole dish, add the salmon, then cover with the remaining marinade. Refrigerate for 30 minutes. While the fish marinates, make the vinaigrette.
- 2
Make the Cilantro Lime Vinaigrette
Reserve 2 tbsp of the vegetable stock in a small bowl for the arrowroot. Add the remaining stock to a medium saucepan and bring to a boil. Stir the reserved stock into the arrowroot to form a paste. Once the stock boils, stir in the arrowroot mixture. Return to a boil, stirring constantly, until the stock thickens, about 2 minutes. Remove from the heat, stir in the lime juice, and let cool. Gradually whisk in the sesame oil and peanut oil, then add the salt and cilantro.
- 3
Make the White Bean Stew
Purée 2 cups of the drained navy beans, then combine with the remaining whole beans. Heat the avocado oil in a stockpot. Add the red onion, bell peppers, jalapeño, and garlic, and cook until the onion is translucent. Add the bean mixture, sherry vinegar, tomatoes, and cilantro, and cook for another 4 to 5 minutes.
- 4
Sauté the Jicama Salad
Add the olive oil to a nonstick sauté pan, then add the jicama and haricot vert. Cook until slightly softened but still crisp. Keep warm.
- 5
Grill the Salmon
Remove the fish from the marinade and shake off any excess liquid. On a stovetop grill, outdoor grill, or large sauté pan, cook the salmon for about 3 to 4 minutes, then turn and cook for an additional 3 minutes, depending on doneness and thickness.
- 6
Assemble
Spoon a scoop of white bean stew onto each plate, then add the salmon. Top the fish with the jicama salad, then spoon the vinaigrette over the salad and the fish.
Chef's Notes
- If you cannot find haricot vert, thin green beans sliced lengthwise work in the jicama salad.
Protein Flip™ Note
- The beans provide a strong plant-protein base, allowing the salmon to shine as the accent protein for a lighter, more sustainable balance.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
