Salmon, Cucumber, and Green Bean Salad

1. 1

   Heat broiler, with rack set 4 inches from heat source.

2. 2

   Place salmon on a rimmed baking sheet.

3. 3

   Season generously on both sides with salt and pepper; rub with 1 teaspoon sesame oil.

4. 4

   Broil until fillets are opaque throughout, 10 to 12 minutes.

5. 5

   Transfer to a plate and let cool.

6. 6

   Meanwhile, bring a medium pot of water to a boil; add salt.

7. 7

   Cook green beans until bright green and crisp-tender, about 4 minutes; drain, and let cool slightly.

8. 8

   In a large bowl, whisk remaining 2 teaspoons sesame oil with the lime juice and cilantro; season generously with salt and pepper.

9. 9

   Add green beans, cucumber, and radishes to dressing.

10. 10

    With a fork, break salmon into large chunks.

11. 11

    Add to salad; toss gently and serve.

12. 12

    English cucumbers have very small seeds that do not need to be removed before using.

13. 13

    Just strip away the skin with a vegetable peeler, then use a knife to halve cucumbers lengthwise and cut crosswise about 1/4 inch thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.