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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Salmon Salad with Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions