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.
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. Vietnamese Noodles with Lemongrass Chicken also has soybeans in it. A recipe with again lots of vegetables is the Easy Vegetable Stir Fry Recipe.
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
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.
