SALMON SALAD WITH BEANS
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
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.
SALMON PANZANELLA WITH GREEN BEANS
A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin Crich 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
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.
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.
SWEET & TANGY SALMON WITH GREEN BEANS
I'm always up for new ways to cook salmon. In this dish, a sweet sauce gives the fish and green beans some down-home barbecue tang. Even our kids love it. -Aliesha Caldwell, Robersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.
Nutrition Facts : Calories 394 calories, Fat 22g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic Exchanges
SEARED SALMON WITH GARLICKY GREEN BEANS
Fishing for a fast seafood supper? Turn a salmon steak and a handful of green beans into a prize catch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a medium nonstick skillet, heat 1 teaspoon oil over medium-high. Add garlic, and cook until golden brown, 30 seconds to 1 minute. Transfer to a plate; wipe out skillet.
- Add green beans and 3 tablespoons water to skillet; cover, and cook until tender, 3 to 5 minutes. Drain any liquid from skillet. Season green beans with salt and pepper. Add to plate with garlic, toss, and cover loosely with foil.
- Return skillet to medium-high; add 1 teaspoon oil. Season salmon with 1/2 teaspoon salt and 1 teaspoon pepper; add to skillet. Cover, and cook, turning once, until browned and cooked through, about 8 minutes. Transfer salmon to plate with green beans.
Nutrition Facts : Calories 504 g, Fat 25 g, Fiber 5 g, Protein 54 g
SALMON AND GREEN BEAN SALAD
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
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
SEARED SALMON WITH 3 BEAN SALAD
Steps:
- Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside.
- Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes.
- Serve salmon with salad.
GRILLED SALMON STEAKS AND SUMMER BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Season the salmon with salt and pepper. Combine the paprika, brown sugar, cumin and garlic powder in a small bowl. Rub the spice mix all over the salmon and set aside. Toast the almonds in a small skillet over medium heat, swirling the skillet, 4 to 6 minutes. Transfer to a plate.
- Combine 1/4 cup toasted almonds, the roasted red peppers, vinegar and 1 tablespoon water in a blender. Puree until mostly smooth. With the machine running, slowly add 1/4 cup olive oil and puree until smooth; season with salt and pepper.
- Oil the grill grates. Toss the beans with the remaining 2 teaspoons olive oil; season with salt and pepper. Put in a grill basket and grill, tossing occasionally, until charred and tender, 8 to 10 minutes. Rub the salmon with olive oil and grill until well-marked, 3 to 4 minutes per side for medium doneness.
- Toss the beans with the basil and divide among plates. Sprinkle with the remaining almonds. Add the salmon to the plates and top with the sauce.
SALMON STEAKS WITH GREEN BEAN SALAD
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
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
STEAK SALAD WITH ONION AND GREEN BEANS
This dinner salad is so easy to prepare: slice the cheese and leftover steak, whisk together an herb dressing, and saute the vegetables.
Provided by Martha Stewart
Categories Beef Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Make dressing: In a small bowl, whisk together parsley sauce and vinegar. Set aside.
- In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly golden, 2 to 4 minutes.
- Add green beans and 1/2 cup water. Season with salt and pepper; cover, and cook until beans are tender, 5 to 6 minutes. Uncover; cook until vegetables are browned, about 3 minutes more. Remove from heat.
- In a large bowl, gently toss lettuce with half the dressing. Divide among 4 plates. Arrange beef, cheese, and vegetables over lettuce. Drizzle with remaining dressing, and season with salt and pepper.
SALMON, CUCUMBER, AND GREEN BEAN SALAD
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
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
SMOKED SALMON WITH EGG SALAD AND GREEN BEANS
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
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.
RIB-EYE STEAKS WITH GARBANZO AND GREEN BEAN SALAD
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy High Fiber Father's Day Dinner Steak Green Bean Chickpea Pan-Fry Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook haricots verts in large nonstick skillet of boiling salted water until crisp-tender, 2 to 3 minutes. Drain. Transfer to large bowl. Add garbanzos and onion. Reserve skillet.
- Whisk 3 tablespoons oil, vinegar, and lemon peel in small bowl to blend. Add dressing to bean mixture and toss to coat. Stir in cilantro. Season with salt and pepper.
- Sprinkle mesquite seasoning and chili powder over both sides of steaks, then sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in reserved skillet over medium heat. Add steaks to skillet and cook to desired doneness, 5 to 6 minutes per side for medium-rare.
- Divide salad among 4 plates. Slice steaks crosswise; divide among plates.
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- 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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