3 in 1 Black Bean Soup with Spiced Salmon and Avocado/Bell Pepper Salad

Ingredient List
Black Bean Soup
2 cups Chicken  or Vegetable Broth
2 cans of Black Beans
1 Shallot finely chopped
4 Garlic Cloves finely chopped
Salt and Pepper
1 tablespoon Cumin
1 teaspoon Celery Seed
Spiced Salmon
2-3 ounces of Wild Caught Alaskan Salmon
Gently cover with Chipotle Powder
Salt and Pepper
1/2 teaspoon Paprika
Extra Virgin Olive Oil
Avocado and Pepper Salad
Half an Avocado thinly sliced and cubed
3-5 Mini Peppers in red, yellow and orange sliced and cubed
Salt and Pepper
Light sprinkle of Garlic Powder
Squeeze of Lime and Lemon juice
Extra Virgin Olive Oil
Garnish with fresh cilantro or dried parsley

I don’t really enjoy cooking planned meals, or freezer meals, for the week.  That doesn’t work for me too much because I love to cook and eat what I want on the day of.  Repetitious meals almost seem like a nightmare. So, I cook practically everyday. Because of this, I have leftovers very often from what I made on Monday, Tuesday, Wednesday…and so forth.  I was watching PBS Mind of a Chef on Netflix and there was a short feature of Chef Ferran Adria.  He is a world-renowned chef from Spain.  In his short clip, he talked about how in his kitchen they had started making individual dishes first and then seeing how all of those dishes can be played together.  That inspired me to see if I could somehow take all of the leftovers and turn them into 1 dish.  Yes!  It is possible and the types of dishes you can make are endless.

3This dish is one that I made starting on a Monday and getting the final product on a Thursday.  On Monday, I made black bean soup for dinner.  Tuesday, we had spiced salmon.  On Wednesday, I realized we really needed to eat our avocados before they went bad so I made an avocado and bell pepper salad.  Like always, we had leftovers of everything.  Come Thursday, I took the leftover black bean soup and spiced salmon and heated them up.  Served them in a bowl and then added the rest of the avocado and bell pepper salad.  It was SO good!  I also liked how I made a dish with 3 different parts, but I didn’t stress over it in one evening.  It was so nice and convenient to just focus on one dish each night and then, before the leftovers turn into waste, use them up for one last satisfying meal.

Have you done this before?  Do you have dishes that can be broken down into different parts that are equally satisfying?  Feel free to share in the comments.  If it sounds good I will probably make it and enjoy it, too!

Black Bean Soup

  • Take a sauce pan and saute a SHALLOT and GARLIC CLOVES on medium heat with CHICKEN or VEGETABLE BROTH until translucent
  • Then add BLACK BEANS, CUMIN, CELERY SEED and SALT and PEPPER
  • When the black beans are softened and hot turn off the heat
  • Transfer ingredients into a food blender and puree on low and then high until smooth

Spiced Salmon

  • Take WILD CAUGHT ALASKAN SALMON and season with a gentle amount of CHIPOTLE POWDER, PAPRIKA, and a drizzle of EXTRA VIRGIN OLIVE OIL
  • Bake at 400°F for 15-18 minutes

Avocado and Bell Pepper Salad

  • Slice AVOCADO and BELL PEPPERS
  • Add EXTRA VIRGIN OLIVE OIL, GARLIC POWDER, SALT and PEPPER, LIME and LEMON JUICE
  • Mix ingredients together

To plate take a bowl and fill with BLACK BEAN SOUP

2

  • Then add pieces of SPICED SALMON and top with AVOCADO and BELL PEPPER SALAD
  • Garnish with FRESH CILANTRO or DRIED PARSLEY

Enjoy!

 

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