Salmon And Green Bean Salad Recipes

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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

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

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

GREEN SALAD WITH SALMON



Green Salad with Salmon image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1 salmon fillet
Salt and freshly ground black pepper
1 cup mixed greens
1/4 cup grape tomatoes
2 tablespoons dried cherries
2 tablespoons pine nuts
5 small broccoli florets
Handful of blueberries
2 tablespoons champagne vinegar
1 teaspoon chopped fresh chives
1 slice bread, brushed with olive oil and toasted, for servintg

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.

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

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

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

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 STEAKS WITH GREEN BEAN SALAD



Salmon Steaks With Green Bean Salad image

We really enjoyed this fish dish -- instead of the fish indicated in the original recipe (swordfish) I used salmon steaks which are less expensive and easier for me to buy where I live. Recipe source: 200 Barbecue Recipes

Provided by ellie_

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

4 salmon steaks (see note in description)
olive oil
2 tablespoons balsamic glaze (see recipe below or buy your favorite glaze)
salt
pepper
1 lb green beans, trimmed (the original recipe uses both yellow and green beans)
2 ounces pine nuts, toasted
1 cup cherry tomatoes
2 tablespoons parsley, torn
2 tablespoons mint leaves, torn
1/4 cup feta cheese, crumbled
3 tablespoons walnut oil
1 tablespoon olive oil
1 tablespoon sherry wine vinegar
1 teaspoon sugar
1 garlic clove, crushed

Steps:

  • Rub fish with oil and season with salt and pepper.
  • Make salad by cooking the beans in a saucepan of boiling water for 3 minutes, drain and pat dry. Place beans in a bowl with the rest of the salad ingredients (nuts - herbs).
  • Whisk dressing ingredients together. Drizzle dressing over salad. Toss and sprinkle with the feta cheese. Toss.
  • Cook fish on a hot grill for 1-3 minutes per side. Wrap with foil and set aside to rest for 3 minutes. Arrange on plates and drizzle with the balsamic glaze and serve with bean salad.
  • *To make the balsamic glaze: pour 15 oz in a saucepan and bring to a boil. Simmer for 10-15 minutes until vinegar is reduced to 4 oz. Set aside to cool.

Nutrition Facts : Calories 1851.8, Fat 192.3, SaturatedFat 20.6, Cholesterol 63.3, Sodium 174.1, Carbohydrate 13.1, Fiber 4.2, Sugar 6.6, Protein 26.2

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.

More about "salmon and green bean salad recipes"

COLD ROAST SALMON WITH GREEN BEAN SALAD RECIPE - BON …

From bonappetit.com
4.8/5 (6)
Published 2018-07-10
Servings 8-10
  • Preheat oven to 300°. 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 ¼ tsp.
  • While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining ¼ tsp. red pepper flakes in a large bowl to combine.
  • 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.
  • 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.
  • 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.


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