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.
COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment; our trick for smashing and marinating the beans softens their texture and flavors them inside and out.
Provided by Anna Stockwell
Categories Bon Appétit Seafood Fish Salmon Green Bean Radish Lemon Dinner Summer Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and 1/4 tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20-25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.
- While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining 1/4 tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
- Working in batches, place green beans in a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh. Place in bowl with reserved dressing. Toss, massaging with your hands to break beans down further and coat. Let sit at room temperature at least 1 hour.
- Thinly slice radishes lengthwise. Place in a large bowl of ice water, cover, and chill until ready to serve (this will allow you to get the prep out of the way and keep the radishes crisp and firm).
- Just before serving, drain radishes and toss with marinated green beans. Add pistachios; taste salad and season with pepper if needed. Transfer to a platter and drizzle with oil and sprinkle with sea salt.
- Using 2 spatulas, carefully transfer salmon to another platter, leaving skin behind on baking sheet. Drizzle with oil and squeeze juice from a lemon wedge or two over; sprinkle with sea salt. Serve with more lemon wedges and Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.
- Do Ahead
- Salmon can be roasted and green beans can be marinated 1 day ahead; cover and chill separately. About 45 minutes before serving, remove green beans from the fridge and let sit at room temperature to warm up a bit. Radishes can be sliced 1 day ahead; keep chilled.
SHEET-PAN ROASTED SALMON NIçOISE SALAD
Here, the classic French salad becomes an elegant dinner, with mustard-glazed salmon in place of tuna, roasted vegetables and jammy eggs served over a jumble of salad greens tossed with a red-wine vinaigrette. Roasting the vegetables, rather than serving some steamed and some raw as you would for a traditional Niçoise, gives this dish great texture and a delicious contrast of temperatures. The vegetables and salmon are roasted on a single sheet pan, making this an elevated take on the one-dish dinner - fit for company and easy enough for a weeknight.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, weekday, salads and dressings, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
- While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
- Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy (if using), 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
- Add the haricots verts, tomatoes and olives to the sheet pan with the potatoes, along with 2 tablespoons olive oil and 1/2 teaspoon salt. Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
- Brush fillets with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don't have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
- Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Sprinkle with salt and serve.
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