Poached Salamon With Green Bean Salad Recipes

GREEN SALAD WITH SALMON

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the hot skillet and cook for 7 minutes on each side. Remove from the heat.
• Combine the mixed greens, tomatoes, dried cherries, pine nuts, broccoli and blueberries together in a bowl. Whisk together the remaining 4 tablespoons olive oil, vinegar and chives. Season with salt and pepper and pour half over the salad. Place the salmon on top of the salad and pour over the remaining dressing. Serve with toasted bread on the side.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

COLD ROAST SALMON WITH SMASHED GREEN BEAN SALAD

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.

COLD-POACHED SALMON NICOISE SALAD WITH CRISPY POTATOES

Steps:

• For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely.
• For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad.
• For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert.
• Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside.
• Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that's totally fine! Remove to a plate and set aside until ready to assemble.
• To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve.

KETO POACHED SALMON WITH GREEN GODDESS SAUCE

Steps:

• For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
• For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
• Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.

SALMON, CUCUMBER, AND GREEN BEAN SALAD

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.

POACHED SALMON WITH LIMA BEANS AND GREEN GODDESS DRESSING

Steps:

• In a 10-inch skillet, combine onion, carrot, celery, bay leaves, black peppercorns, and dry white wine. Add enough water to come 1 1/2 inches up side of skillet.
• Bring to a boil; reduce heat and simmer 15 minutes. Season salmon fillets with salt and pepper; place in skillet. Cover; simmer 5 minutes. Remove from heat; let stand until fillets are opaque, 8 to 12 minutes. Serve warm or chilled with Green Goddess Dressing

SALMON & SOYA BEAN SALAD

Steps:

• Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
• Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
• Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.

SALMON AND GREEN BEAN SALAD

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.

POACHED SALAMON WITH GREEN BEAN SALAD

Steps:

• In a large skillet combine lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish when added. Bring to a simmer over medium high heat.
• Sprinkle salmon with 1/2 tsp salt and 1/4 tsp pepper; add salmon to skillet, adding water if needed to cover. Cook for 5-10 minutes or until done. Transfer to a platter when done.
• Meanwhile bring a pot of water to a boil and add green beans - cook for 3-5 minutes. Drain.
• In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil; toss.
• Serve salmon with salad.