Salmon And Green Bean Salad Recipes

SALMON PANZANELLA WITH GREEN BEANS

Salmon Panzanella With Green Beans image

A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich green beans.

Provided by Marge Perry

Categories Fish Broil Quick & Easy Lunch Salmon Green Bean Spring Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Vegetable oil cooking spray
1 pound salmon fillet, skin removed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 pound green beans, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teasoon red wine vinegar
2 cups cherry tomatoes, halved
1 cup thinly sliced red onion
8 ounce whole-wheat baguette, cut into 1-inch cubes
1/2 cup fresh basil, cut into thin strips

Steps:

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

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

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
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.

SWEET & TANGY SALMON WITH GREEN BEANS

Sweet & Tangy Salmon with Green Beans image

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

Ingredients

4 salmon fillets (6 ounces each)
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 tablespoon olive oil
1/2 teaspoon pepper
1/8 teaspoon salt
1 pound fresh green beans, trimmed

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

COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD

Cold Roast Salmon with Smashed Green Bean Salad image

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

Ingredients

1 (3 1/2-3 3/4-lb.) whole side of salmon
7 Tbsp. extra-virgin olive oil, divided, plus more for serving
4 tsp. kosher salt, divided, plus more
1/2 tsp. crushed red pepper flakes, divided
1/4 cup fresh lemon juice
2 lb. green beans, trimmed
1 bunch radishes, preferably French breakfast, trimmed
1 cup coarsely chopped salted, roasted pistachios
Freshly ground black pepper
Flaky sea salt
Lemon wedges (for serving)
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

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.

SALMON, CUCUMBER, AND GREEN BEAN SALAD

Salmon, Cucumber, and Green Bean Salad image

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

Ingredients

1 pound skinless salmon fillets
Coarse salt and ground pepper
3 teaspoons toasted sesame oil
1 pound green beans, stem ends trimmed, cut into 2-inch lengths
1/3 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 English cucumber, peeled and cut (about 2 cups)
4 to 6 radishes, halved and thinly sliced crosswise (1 cup)

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

SALMON AND GREEN BEAN SALAD

Salmon and Green Bean Salad image

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

Ingredients

6 ounces canned red salmon
16 ounces frozen green beans
1/4 cup round onion
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
2 teaspoons water
3 tablespoons fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
1 1/2 cups lettuce, shredded
12 grape tomatoes

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

Glazed salmon with green bean & bulgur salad image

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

Ingredients

140g bulgur wheat
1 tbsp olive oil
2 skinless salmon fillets
6 spring onions , sliced
juice and zest ½ lemon
1 tbsp clear honey
juice 1 orange , plus 1 tsp zest
200g trimmed fine green beans

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

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