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.
SWEET & TANGY SALMON WITH GREEN BEANS
I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.
Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
SALMON, CUCUMBER, AND GREEN BEAN SALAD
The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat broiler. Place salmon on a rimmed baking sheet. Season generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4 inches from heat source, until fillets are opaque throughout, 10 to 12 minutes. Set aside to cool.
- Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes; drain, and let cool slightly.
- In a large bowl, whisk together remaining 2 teaspoons sesame oil, lime juice, and cilantro; season generously with salt and pepper.
- Add green beans, cucumber, and radishes. With a fork, break salmon into large chunks. Add to salad; toss gently. Serve immediately.
Nutrition Facts : Calories 287 g, Fat 16 g, Fiber 4 g, Protein 25 g
AIR FRYER SALMON SALAD WITH CORN, GREEN BEANS AND RADISHES
What better way to cook salmon than in the air fryer? It's quick and the skin gets super crispy while the fish remains moist. This salad is not only filling but bright and refreshing thanks to plenty of vegetables and a zippy vinaigrette packed with fresh herbs.
Provided by Danielle Alex
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Start the salmon salad: Bring a medium pot of water to a boil. Add a large pinch of salt.
- Make sure the crisping tray is in the air fryer drawer and preheat it to 390 degrees F for 3 minutes.
- Meanwhile, sprinkle the salmon with the 1 teaspoon seafood seasoning, a large pinch of salt and 1/4 teaspoon pepper. Place the salmon, skin side up, in the air fryer and cook for 9 minutes. Check the salmon and, if desired, cook for up to 3 more minutes to your desired doneness.
- While the salmon cooks, prepare the beans. If the green and wax beans are roughly the same size you can cook them together, otherwise cook separately. Cook the beans in the boiling water until tender, 3 to 4 minutes. Remove the beans from the water with a spider or slotted spoon, transfer to a medium bowl, and set aside.
- Heat the olive oil in a medium skillet over medium-high heat. Add the corn, remaining 1/4 teaspoon seafood seasoning, and a pinch of salt. Cook, stirring occasionally, until the corn starts to brown, about 3 minutes. Transfer to a small bowl and set aside.
- For the vinaigrette: Combine the vinegar, shallot, lemon zest, lemon juice, Dijon, salt and pepper in a blender. Slowly turn on high for a few seconds until the shallot pieces are quite small and the mixture looks homogeneous. Turn the blender down to low, and slowly drizzle in the olive oil and avocado oil, and blend until smooth. Add all the herbs and pulse a few times to blend in the herbs. Pour into a liquid measuring cup.
- Finish the salmon salad: Toss the salad greens with 1/4 cup of the vinaigrette in a large bowl. Season with salt and black pepper. Taste the greens and add more vinaigrette, if needed. Start composing each salad by plating the greens, then sprinkle each with the corn, radishes, and beans. Top each salad with 1 of the salmon fillets, skin side up, so it remains crispy.
SMOKED SALMON WITH EGG SALAD AND GREEN BEANS
Provided by Paul Grimes
Categories Egg Picnic Quick & Easy Back to School Lunch Vinegar Salmon Green Bean Arugula Spring Summer Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
- Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
- Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Divide arugula among jars and layer beans, salmon, and egg salad on top.
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
GLAZED SALMON WITH GREEN BEAN & BULGUR SALAD
Fresh citrus flavours turn a salmon fillet into a special meal
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the bulgur wheat following pack instructions. Heat the olive oil in a frying pan over a medium heat. Add the salmon fillets and cook for 3 mins on each side. Stir in the spring onions and cook for 1 min. Add lemon juice, honey, orange juice and zest to the pan and bubble for 1 min more to make a sauce.
- Meanwhile, boil the green beans for 4 mins or until tender. Drain. Stir the bulgur wheat with a fork, mixing in the green beans, lemon zest and a little of the sauce. Serve the salmon on a bed of bulgur and beans, with the rest of the sauce spooned over.
Nutrition Facts : Calories 603 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 0.18 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.
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- Preheat oven to 400°F. Bring a large pot of generously salted water to a boil over high. Add potatoes; cook, until almost tender, about 10 minutes. Add green beans; cook until potatoes are tender and green beans are tender-crisp, about 3 minutes.
- Using a slotted spoon, carefully lower eggs into boiling water; cook until whites are set and yolks are jammy, 7 1/2 minutes. Transfer eggs to bowl of ice water.
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