SALMON WITH SPINACH & WHITE BEANS
My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. -Mary Ellen Hofstetter, Brentwood, Tennessee
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.
Nutrition Facts : Calories 317 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 577mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges
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.
ROASTED SALMON & WHITE BEAN SPINACH SALAD
No time for a healthy meal? Nonsense! This is a quick and nutritious dinner that's done in just 25 minutes. -Frances Pietsch, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place salmon on a greased 15x10x1-in. baking pan; sprinkle with salt and pepper. Bake at 400° for 11-13 minutes or until fish flakes easily with a fork. Cool slightly., Meanwhile, in a large bowl, toss beans with vinaigrette; set aside. , Just before serving, add spinach and onion to bean mixture; toss to combine. Divide among four plates. Top with salmon.
Nutrition Facts :
ROASTED SALMON SALAD
Make and share this Roasted Salmon Salad recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Make the vinaigrette: In a bowl, combine the vinegar, lemon juice, shallots, lemon zest and rosemary.
- Whisk in the olive oil and season with salt and pepper.
- Make the salmon salad: Roast the bell peppers directly over a gas flame or under the broiler as close to the heat as possible until charred all over.
- Transfer to a paper bag and let steam for 15 minutes.
- Scrape off the blackened skins and discard the stems, ribs and seeds.
- Cut the peppers into 1/3-inch-thick strips.
- Put the sliced potatoes in a medium saucepan of salted water and bring to a boil.
- Remove from the heat and let sit in the water until tender, about 18 minutes.
- Drain and transfer to a plate.
- Heat the olive oil in a medium skillet.
- Add the mushrooms and cook over high heat, stirring occasionally, until softened, about 4 minutes.
- Season with salt and pepper and transfer to a bowl.
- Preheat the oven to 500°F Lay the salmon fillet, skinned side down, on a lightly-oiled baking sheet and remove any stray bones with tweezers.
- Sprinkle the salmon with the thyme, fennel seeds and celery seeds; season with salt and black pepper.
- Roast for about 10 minutes, until the salmon is opaque but still slightly rare in the centre.
- Remove the salmon from the oven and preheat the broiler.
- Broil for about 1 minute, or until the top is browned.
- Break the salmon into large chunks.
- In a large bowl, combine the arugula with the fennel, mushrooms, roasted red peppers, potatoes and cilantro.
- Add 3/4s of the vinaigrette and toss.
- Arrange the salad on large plates or shallow bowls and top with chunks of the salmon.
- Drizzle the fish with the remaining vinaigrette and serve.
Nutrition Facts : Calories 710.2, Fat 38.4, SaturatedFat 5.5, Cholesterol 118.2, Sodium 219, Carbohydrate 40.2, Fiber 8.6, Sugar 6.3, Protein 53.7
WHITE BEAN AND SALMON SALAD
This simple, attractive salad uses salmon in place of the traditional tuna for an extra nutritional punch. It makes a perfect light lunch or easy side dish. If you have pesto on hand, drizzle a couple of tablespoons on top for a bright and tasty finish.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain and rinse the cannellini beans and place in a medium-size mixing bowl. Flake the canned salmon on top of the beans and add the Parmesan, minced garlic, and basil leaves. Whisk together the dressing ingredients, pour over the bean mixture, and toss gently to combine. Serve at room temperature or slightly chilled.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 365.7, Fat 17.8, SaturatedFat 3.5, Cholesterol 17.8, Sodium 891.4, Carbohydrate 32.1, Fiber 11.5, Sugar 4.4, Protein 19.2
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
SPINACH, BACON & WHITE BEAN SALAD
A low-calorie dish with contrasting flavours of salty, crispy bacon and sweet red peppers
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 5
Steps:
- Heat a large pan and dry-fry the bacon for about 2 mins each side until crispy. Remove and drain on kitchen paper. Keep the fat from the bacon in the pan, add the vinegar and bubble for a few secs before tipping in the peppers and beans. Season and heat through. Toss together the spinach, beans, peppers and bacon, then drizzle with a dressing of your choice.
Nutrition Facts : Calories 300 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 2.1 milligram of sodium
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GRILLED SALMON WITH WHITE BEAN AND SPINACH SALAD RECIPE
From today.com
4.1/5 (35)Category Entrées
- Advance prep: One to two hours before grilling, season salmon with salt and pepper and brush with marinade.
- For the salmon: Drain salmon of marinade and pat fillets dry with paper towels. Lightly oil the hot grill and grill salmon over very high heat, about 3-4 minutes per side.
- For the vinaigrette: Combine the balsamic and mustard. Whisk in oil gradually, add seasoning, shallot and fresh herbs.
- For the salad: Toss spinach in a large bowl with beans, peppers and sun dried tomatoes. Dress salad with desired amount of vinaigrette. (Balsamic vinaigrette can also serve as a accompanying sauce for grilled salmon).
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