Ingredients: 

Salmon marinated:

4-8oz salmon fillets

2 Tbls lime juice

2 Tbls olive oil

2 Tbl chopped parsley

2 Tbl Chopped chives 

2 tbl chopped thyme 

2 tbl black pepper

Cilantro lime vinaigrette

8 oz vegetable stock

1.5 tsp arrowroot 

4 oz lime 

2 oz sesame oil

2 oz peanut oil

.5 tsp salt

1 tsp cilantro 

White Bean Stew

2-15oz can navy beans, drained

2 tsp avocado oil

4 oz red onion diced 

4-5 garlic chopped

4 ozbell peppers, assorted colors diced 

2 oz jalapeño diced 

1/4 cup sherry vinegar

1-15oz can quality tomatoes 

2 tbsp chopped cilantro

Jicama salad

1 tbls Olive oil 

2c jicama cut into match sticks

2c haricot vert (or thin green beans if you can’t find the haricot vert) sliced lengthwise. 

Directions:

For marinading the fish:

In a bowl combine the marinade ingredients. 

In a casserole dish spread half the marinade then add the salmon then top with the second half of marinade. Refrigerate for 30 minutes.

While the fish marinates make the vinaigrette. 

For the Cilantro lime vinaigrette:

In a small bowl reserve 2 tbls of the stock to use with the arrowroot.

In a medium sauce pan add the remaining stock and bring to a boil.

Combined the reserved 2 tbls of the stock with the arrowroot to form a paste.

Once the stock comes to a boil stir in the arrowroot mixture. Bring it to a boil stirring consistently until the stock thickens maybe two minutes. 

Remove from heat and stir in the lime juice then cool. 

Gradually whisk in the oils then add the salt and cilantro.

For the white bean stew:

Purée 2 cups of the cooked beans then combine with the remaining whole beans.

Heat the oil in a stockpot. Sauté the onion, peppers, jalapeño, and garlic sauté until onions are translucent. 

Add the bean mixture, vinegar, tomatoes and cilantro and sauté for another 4-5 minutes

For the jicama salad:

To a non-stick sauté pan, add the olive oil then add the jicama and haricot vert. Sauté until slightly softened but still crisp. 

Keep warm 

Grill the fish:

Remove the fish from the marinade and shake off any excess liquid. 

On a stove top grill, an outside grill, or a large sauté pan add the fish and grill for about 3-4 minutes then turn over and cook for an additional 3 minutes (depending on doneness and thickness of the fish). 

To serve:

On a plate add a scoop of the white bean stew then the fish add the jicama salad on top of the fish then sprinkle the vinaigrette on top of both the jicama salad and fish. 

Nutritional data:

Total Calories: Around 435 calories per serving.

Total Protein: Approximately 28 grams per serving.

Total Fat: Roughly 18 grams per serving.

Total Carbohydrates: About 35 grams per serving.

Total Fiber: Around 12 grams per serving.

Nutritional disclaimer:

Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.