SEARED SALMON WITH 3 BEAN SALAD
Steps:
- Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
- Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
- Serve salmon with salad.
SALMON SALAD WITH BEANS
This is a great salad to make when you have leftover grilled salmon.
Provided by Mark Bittman
Categories Salad Bean Olive Tomato Backyard BBQ Lunch Lemon Basil Salmon Green Bean Summer Grill Grill/Barbecue Healthy Lettuce Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
- When the fire is ready - it should be quite hot - grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.
- Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.
WHITE BEAN AND SALMON SALAD
This simple, attractive salad uses salmon in place of the traditional tuna for an extra nutritional punch. It makes a perfect light lunch or easy side dish. If you have pesto on hand, drizzle a couple of tablespoons on top for a bright and tasty finish.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse the cannellini beans and place in a medium-size mixing bowl. Flake the canned salmon on top of the beans and add the Parmesan, minced garlic, and basil leaves. Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 365.7, Fat 17.8, SaturatedFat 3.5, Cholesterol 17.8, Sodium 891.4, Carbohydrate 32.1, Fiber 11.5, Sugar 4.4, Protein 19.2
SALMON AND GREEN BEAN SALAD
This is a simple salad for lunch with a nice bowl of soup. I am not a fan of fish or beans but who would have figured they would taste so good together
Provided by Amy in Hawaii
Categories Lunch/Snacks
Time 2h10m
Yield 1 cup, 3 serving(s)
Number Of Ingredients 13
Steps:
- Drain salmon and remove any bones. Thaw green beans and slice onion into thin rings.In a medium bowl, combine salmon, green beans and onion.
- In a small bowl combine vinegar, olive oil, lemon juice, water, basil, salt, pepper, and garlic; whisk together well. Pour over over salmon mixture; toss to combine.
- Cover and refrigerate 2 hours to blend flavors.
- Serve on a bed of shredded lettuce and garnish with tomatoes.
- Makes three one-cup servings.
Nutrition Facts : Calories 202.1, Fat 9.2, SaturatedFat 1.6, Cholesterol 24.9, Sodium 326.7, Carbohydrate 15.6, Fiber 5.9, Sugar 2.7, Protein 16.6
ROASTED SALMON, PEPPER & BROAD BEAN SALAD
Prepare this vibrant salad ahead, then throw together at the last minute when your guests arrive
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 7. Rub the peppers with a little olive oil, put in a roasting tin and cook in the oven for 15 mins. Rub the salmon with a little oil, add to the tin and roast for 8 mins more. Lift out the peppers, pop into a bowl, cover with cling film and set aside. Cool the salmon, then chill until ready to serve.
- When cool enough to handle, peel the skin from the peppers, then slice the flesh into strips. Mash the capers with the oil and vinegar, garlic and seasoning. Mix with the pepper strips, any pepper juices and the shredded basil. Set aside.
- Blanch the beans in boiling, salted water for 2-3 mins until just tender. Drain and rinse under cold water to cool. Set aside until ready to serve.
- To serve, flake the salmon into large chunks. Halve, stone and roughly chop the avocados, squeezing over a little lemon juice to stop them browning. Layer the fennel, rocket, basil leaves, avocado, beans, salmon and peppers with their dressing on a large platter. Gently toss, then serve immediately with crusty bread.
Nutrition Facts : Calories 379 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.51 milligram of sodium
BLACK BEAN AND SALMON SALAD
Make and share this Black Bean and Salmon Salad recipe from Food.com.
Provided by Prin-lila
Categories Healthy
Time 10m
Yield 1 Salad, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized bowl, flake the salmon with a fork. Add black beans, parsley, scallions, and celery, and toss.
- In a small cup, combine the lime juice, olive oil, garlic, cumin, red pepper flakes, and cayenne and whisk to mix. Add to salmon mixture and toss again.
- Serve at room temperature.
SALMON SALAD WITH BEANS
Make and share this Salmon Salad With Beans recipe from Food.com.
Provided by kcjt062905
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the two tablespoons of olive oil and the thyme.
- When the fire is ready it should be quite hot; grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel, and seed it, then cut into strips.
- Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.
Nutrition Facts : Calories 328, Fat 27.2, SaturatedFat 4.4, Cholesterol 31.2, Sodium 186.8, Carbohydrate 8.6, Fiber 2.5, Sugar 3.3, Protein 13.8
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