Soybean salad with pesto dressing served on a blue plate with salmon, peas and potato parts

Soybean Salad with Pesto Dressing

Salad season seems to be almost over, but there are salads that are perfect for the Fall. This soybean salad is one of them. Served with salmon, peas and potatoes it’s a perfect weeknight dinner when the weather is turning colder.

Soybean salad with pesto dressing, served on a blue plate with salmon, peas and potato parts
Soybean salad with pesto dressing

Soybeans are perfect as a base for a salad. Add cubed apple, a pesto dressing, pepper and salt to the soybeans and you have a flavorful, but fresh salad. The peas are cooked, the salmon is fried and so are the potato parts. All 3 are flavored with chive. Adding this together makes it a wholesome and flavorful meal. The recipe is from the cookbook Herfst Recepten from Emté. (Emté used to be a grocery store chain.)

Other recipes with salmon on the blog are Gravad Lax Recipe and Stars with Horseradish Cream Sauce and Salmon. Another perfect Fall salad on the blog is this Chicory with Egg Mimosa.

Review

I changed one rather big thing to the original recipe and that is that I swapped dill dressing with pesto dressing. I still had a bottle of pesto dressing in my pantry and thought it would be a good combination. It luckily was. I left out radishes, since we don’t care that much for them.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Soybean Salad with Pesto Dressing

Soybean salad with pesto dressing served on a blue plate with salmon, peas and potato parts
Soybean salad with pesto dressing

Allergies: gluten, fish.

Ingredients

125 grams soybeans

1 apple (Elstar)

3 tablespoons pesto dressing

900 grams potato parts

4 tablespoons olive oil

450 grams peas

10 grams chive

4 pieces of salmon

Instructions

Peel and cube the apple. Chop the chive.

In a bowl mix soybeans, apple and the pesto dressing. Season with salt and pepper.

Cook the potato parts in 2 tablespoons of olive oil in a frying pan. Sprinkle with chive.

Cook the peas and drain them. Sprinkle with chive.

Bake the salmon in 2 tablespoons of olive oil in a grill pan. Bake each side of the salmon 3 to 4 minutes. Sprinkle the salmon with salt, pepper and chive.

Serve everything on a plate and enjoy!

Notes:

  • Recipe is based on the recipe from the cookbook Herfst Recepten from Emté.
  • Enough for 4 persons for dinner.
  • You can swap the pesto dressing with dill dressing.
  • You can add sliced radishes to the salad.  
Ingredients, seen from above, placed on the kitchen counter
Ingredients
Mixing the salad, in a white bowl
Mixing the salad
Soybean salad with pesto dressing in a white bowl
Soybean salad with pesto dressing
Cooking the salmon in a frying pan
Cooking the salmon
Potatoes in a frying pan
Potatoes in a frying pan
Soybean salad with pesto dressing, served on a blue plate with salmon, peas and potato parts
Soybean salad with pesto dressing

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