Salmon Salad with Beans
A fresh and healthy Mediterranean-style salad combining flaky salmon with white beans, cherry tomatoes, olives, and fresh herbs, served on a bed of greens with grilled bell peppers.
Ingredients
- •½ pound salmon steak
- •⅓ cup extra-virgin olive oil
- •2 tablespoons extra-virgin olive oil
- •tablespoons extra-virgin olive oil
- •½ teaspoon thyme
- •1 whole bell pepper
- •1 whole lemon
- •3 cups white beans
- •10 whole cherry tomatoes
- •¼ cup shallots
- •12 whole olives
- •¼ cup basil
- •¼ cup parsley
- •to taste salt and pepper
- •to taste black pepper
- •4 cups salad greens
- •salad greens
Cooking Instructions
- 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. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
10 min
- 2.
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.
8 min
- 3.
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.
15 min