Salmon Panzanella With Green Beans Recipe Epicuriouscom

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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 C–rich 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

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.

SMOKED SALMON WITH EGG SALAD AND GREEN BEANS



Smoked Salmon with Egg Salad and Green Beans image

Provided by Paul Grimes

Categories     Egg     Picnic     Quick & Easy     Back to School     Lunch     Vinegar     Salmon     Green Bean     Arugula     Spring     Summer     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 17

1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
8 hard-boiled large eggs, chopped
1/2 cup mayonnaise
2 celery ribs, finely chopped (1 cup)
2 tablespoons chopped chives
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
4 cups coarsely chopped baby arugula
1/2 pound sliced smoked salmon, coarsely chopped
Equipment:
4 (16-ounce) wide jars or containers with lids
Accompaniment:
bagel chips

Steps:

  • Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
  • Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
  • Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Divide arugula among jars and layer beans, salmon, and egg salad on top.

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