Salmon And White Bean Salad With Chorizo Recipes

WAX-BEAN SALAD WITH CHORIZO

Steps:

• In a large skillet, heat oil over medium-high. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes. With a slotted spoon, transfer chorizo to a plate.
• Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Return chorizo to skillet and stir in vinegar and parsley. Season with salt and pepper.

SALMON SALAD WITH BEANS

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.

WHITE BEAN AND SALMON SALAD

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.

ROASTED SALMON & WHITE BEAN SPINACH SALAD

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.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

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.

SALMON AND WHITE BEAN SALAD WITH CHORIZO

Steps:

• In a pan of simmering water poach the salmon for 5 mins, drain and allow to cool. When cool, flake into pieces.
• In a pan, cook the sliced chorizo and leave to one side.
• In a bowl, place the beans add the celery and herbs and mix.
• Add the salmon and finally the chorizo and mix.