Salmon Salad with Beans Recipe

Name: Salmon Salad with Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound salmon steak (leftover grilled salmon is fine); 1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary; Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish; 1 red or yellow bell pepper; Juice of 1 large lemon, plus more to taste if necessary; 3 cups cooked or canned white beans, drained; 10 cherry tomatoes, halved; 1/4 cup diced shallots; 12 to 15 good black or green olives, pitted and coarsely chopped; 1/4 cup minced fresh basil leaves; 1/4 cup minced fresh parsley leaves; Salt and freshly ground black pepper to taste; 4 cups torn assorted salad greens (trimmed, washed and dried)

Servings: persons

1/2 pound salmon steak (leftover grilled salmon is fine)
1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary
Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish
1 red or yellow bell pepper
Juice of 1 large lemon, plus more to taste if necessary
3 cups cooked or canned white beans, drained
10 cherry tomatoes, halved
1/4 cup diced shallots
12 to 15 good black or green olives, pitted and coarsely chopped
1/4 cup minced fresh basil leaves
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper to taste
4 cups torn assorted salad greens (trimmed, washed and dried)

1
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.
2
Marinate the fish in the 2 tablespoons of olive oil and the thyme.
3
When the fire is ready it should be quite hot grill the fish for 3 to 4 minutes per side.
4
At the same time, grill the red pepper.
5
Cool, peel and seed it, then cut into strips.
6
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.
7
Add the tomatoes, shallots, olives, and herbs to the salmon.
8
Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary.
9
Serve on a bed of greens, topped with the strips of grilled red pepper.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound salmon steak (leftover grilled salmon is fine), 1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary, Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish, 1 red or yellow bell pepper, and more.

Yes, Salmon Salad with Beans falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Salad with Beans

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