PREPARATION: 10 min
COOKING: 20 min
36-ounce skinless wild salmon fillets, cut into chunks
1 can/10 OZkidney or white beans, drained
1 sweet onions, finely chopped
1/2 cup thinly sliced leeks
1 cup chopped parsley
3-4 tablespoons vegetable oil
2 lemons, squeezed
Pink salt and freshly ground pepper
Heat the vegetable oil in a medium skillet over medium-high heat.
Place the fish and onions; cook and stir until golden brown, about 7-10 minutes.
Add beans, mix well and cook over low heat for 2 minutes.
Stir in lemon juice, leeks and parsley.
Season with salt and pepper to taste.
Serve warm or cold.