Glazed Salmon With Green Bean Bulgur Salad Recipes

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SALMON SALAD WITH BEANS



Salmon Salad with Beans image

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

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
2 tablespoons extra-virgin olive oil
more extra-virgin olive oil 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
freshly ground black pepper
4 cups torn assorted salad greens (trimmed, washed and dried)

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.

GLAZED SALMON WITH GREEN BEANS



Glazed Salmon With Green Beans image

Make and share this Glazed Salmon With Green Beans recipe from Food.com.

Provided by threeovens

Categories     Healthy

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup long grain white rice, cooked according to package directions and kept warm
1 tablespoon olive oil
1/4 cup water
3/4 lb green beans, trimmed
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
kosher salt
fresh ground black pepper
1/4 cup light brown sugar
1 teaspoon balsamic vinegar
1/2 teaspoon olive oil
24 ounces salmon fillets (skinless)
lemon wedge, for serving

Steps:

  • Heat 1 tablespoon of oil in a large skillet over medium high heat; add green beans, shallots, garlic, season with salt and pepper, and cook, tossing occasionally, until crisp tender, 2 to 4 minutes.
  • Add 1/4 cup water, cover, and continue cooking until the beans are tender and the water has evaporated, 3 to 4 minutes.
  • Heat the broiler; line rimmed baking sheet with aluminum foil.
  • In a small bowl, combine brown sugar, vinegar, and 1/2 teaspoon of oil; season with salt.
  • Place salmon on baking sheet and broil for 5 minute; spoon brown sugar mixture over and broil, basting a couple of times, until salmon is cooked through, 2 to 4 minutes more.

PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS



Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 10

4 (6 ounce) portions salmon fillets
Extra-virgin olive oil, for brushing fish
Salt and pepper
1/2 cup dry white wine
1/2 cup balsamic vinegar
2 tablespoons orange juice, a splash
2 teaspoons lemon juice
2 tablespoons brown sugar
1 pound green beans, trimmed
Orange slices or lemon rind

Steps:

  • Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
  • While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
  • In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
  • Drizzle glaze over salmon fillets and serve with citrus green beans.

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