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Yummy Black Bean Pasta with Wild Salmon



Lactose, sugar, nuts & gluten free


Author: Selianthe Ka

Serves: 2-3 servings

Recipe: Main course

Cuisine: Fish


Ingredients

  • Black bean pasta (see image of my brand below)

  • 6-8 chestnut mushrooms (depending on size)

  • 1 medium-sized red onion

  • 1 piece of frozen wild salmon (take out of the freezer into the fridge the evening before)

  • 1-2 garlic cloves (depending on taste)

  • Fresh or deepfreeze spinach (when deepfreeze, take out of the freezer into the fridge the evening before as well)

  • Lemon slice for juice

  • Himalayan salt

  • Coconut oil for frying and baking

Instructions

  1. Chop the onion and grate the garlic clove(s)

  2. Slice the mushrooms in even, thin slices

  3. Heat up a large frying pan and add a tbs of coconut oil

  4. Add the sliced mushrooms and fry for about 5 min

  5. Add the onion and garlic

  6. Slice up the salmon and add as well, mix everything together and stir-fry for about 10 min

  7. Lastly, add the spinach in your frying pan and stir-fry for about 2 minutes

  8. Meanwhile, put two hands of the black bean pasta in a pot and add hot water (hot water goes faster) until covered, bring to a boil and let simmer for 5 minutes – or as long as the package instructs

  9. Drain the pasta and add to the plate(s)

  10. Top off with the salmon and veggie mix

  11. Sprinkle some salt, olive oil and/or lemon juice to taste


Enjoy!




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Selianthe Ka

Mitte,

Berlin, Germany 

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