Est. 2011

May 24, 2017

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Protein Packed Salmon Salad with Black Beans, Egg, Mushrooms, and Tomatoes

This post is sponsored by ALDI. Visit the store nearest you to experience the difference of ALDI!

I love sharing recipes that I’ve actually been making and eating for my family. A lot. Amazingly enough, my girls LOVE salmon. And we’ve transitioned away from allowing them to eat it smothered in ketchup (they did the first few times), so I’m extra proud of them for loving it! They love it canned, fresh & broiled, in burgers, etc. And of course Joe loves this salad, because it’s full of protein (including some kind of meat, which I don’t always make). We eat this salad for lunch and dinner; it’s super versatile!

This salmon salad features a few of my favorite ALDI products; I use them in different recipes in my kitchen all the time:

1. SimplyNature Organic Spring Mix: I try to make salad for at least one meal a day, and on good days, we eat a salad for both lunch and dinner. Sometimes I even use this spring mix lightly sautéed in an omelet.

2. SimplyNature Organic Extra Virgin Olive Oil: What don’t I use this olive oil for? Not much! I use it for most of my roasting, salad dressings, sautéing, etc. And we love olive oil stovetop popcorn!

3. SimplyNature Organic Black Beans: Another food my girls very willingly eat! They’ve both been eating cooked black beans ever since they started solid foods. We eat them in salads, sautéed with a little oil and herbs, cold with a drizzle of olive oil and some parmesan cheese, in black bean chili, the list goes on! So happy ALDI offers these organically!

4. SimplyNature Organic Cage Free Brown Eggs: All of a sudden, we’ve been going through eggs so quickly! We can easily eat 8-12 in ONE morning, if the girls are particularly hungry! For breakfast we eat them scrambled and in omelets and frittatas. I also try to keep a bunch in the refrigerator already hard-boiled, ready for salads and snacking!

5. Organic mushrooms: I love mushrooms, especially when they’re lightly sautéed! I include them in our eggs, in salads, in soups, and sometimes even eat them raw, dipped in mustard! The organic mushrooms are just $2.99; I’m thankful for the accessible organic produce that ALDI offers.

I recommend visiting an ALDI store near you so you can stock up on these (and other) fantastic products. I’m sure you’ll develop your own top 5 list! Here’s the recipe for this scrumptious salmon salad:

Protein Packed Salmon Salad with Black Beans, Eggs, Mushrooms, and Tomatoes
prep time: 20 minutes, if hard boiling eggs
cook time: 5-10 minutes, depending on salmon preference
serves: 2

Ingredients
2 large handfuls SimplyNature Organic Spring Mix
SimplyNature Organic Extra Virgin Olive Oil
1 can SimplyNature Organic Black Beans, drained and rinsed
2-4 Simply Nature Organic Cage Free Brown Eggs, hard-boiled
2 frozen Sea Queen Wild Atlantic Salmon
1 organic tomato on the vine, chopped
8 oz. organic mushrooms, sliced
2 cloves garlic, minced
1 lemon, juiced
herbs de Provence sea salt
black pepper

Directions
NOTE: If you are using frozen salmon, it’s best to defrost it in the refrigerator 24 hours before you intend to cook it.

Cook Eggs: If you don’t already have hard-boiled eggs, start the eggs. Here’s how I like to cook mine: Place eggs in pot and cover with cold water, 1-2″ above the eggs. Place pot on burner on high heat. When water begins to boil, cover pot, and remove from heat. After 7 minutes, place eggs in ice bath. Peel.

Sauté Beans: While the eggs are cooking, drain and rinse beans. Then heat a skillet to medium heat and add 1 tbsp olive oil. Add beans and a sprinkle of herbs de Provence sea salt. Sauté until slightly crispy. Remove from skillet.

Sauté Mushrooms: In same skillet as beans, heat 1 tbsp olive oil on medium-high heat, then add sliced mushrooms. Cook until slightly wilted. Don’t overcook! While mushrooms are cooking, chop tomatoes.

Prepare Salmon: When salmon is completely thawed, pat dry with paper towels to remove any excess liquid. In a small bowl, mix together 2 tbsp olive oil, 1 tbsp fresh lemon juice, minced garlic, and 1 tsp black pepper. Place salmon on broiler pan, skin side down, and brush with garlic mixture. When oven is preheated, place on rack about 4-6 inches from heat source and cook for 3-5 minutes (depending on preference). Then either remove from oven or turn oven off and keep pan in oven for another 3-5 minutes (again, depending on preference).

Assemble Salad: Place spring mix in 2 bowls, then layer on the prepared ingredients: beans, mushrooms, tomatoes, broiled salmon, and hardboiled eggs. For dressing, I like a simple drizzle of olive oil and white wine vinegar, and a sprinkle each of sea salt and black pepper.

Sponsor Note: Although this post was sponsored by ALDI, all content, words and ideas are my own. Thanks for supporting the partnerships that help keep this blog running.

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