Mediterranean Salmon Salad with White Beans
Servings
2Serving size
4 ounces salmon with white beans and vegetablesThis recipe can easily be multiplied and keeps well for about 24 hours. For best results, dress the salad just before serving.
Ingredients
| 4 quart Water |
| 1 Tbsp. White wine vinegar |
| 8 Ounces Fresh atlantic salmon |
| 1 clove Garlic, raw (minced) |
| 4 tsp. Olive oil |
| 1 tsp.. Honey |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 5 leaf outer Romaine lettuce (thinly sliced crosswise) |
| 8 large Green olives (thinly sliced lengthwise) |
| 10 cherry Grape or cherry tomatoes (sliced in half lengthwise) |
| 3 large Green onions (thinly sliced crosswise) |
| 2 tsp.. Capers |
| 1/2 medium Cucumber (sliced lengthwise and then into half-moons) |
| 6 leaves Fresh basil (chiffonade) |
| 1 ounce Feta cheese (crumbled) |
| 1 ounce Walnuts, shelled (coarsely chopped) |
Instructions
As the water begins to come to a boil, reduce the heat to medium and add the salmon (leave it in a filet).
Poach the salmon for about 8 to 12 minutes or until just firm.
Remove the salmon from the pan and drain on a paper towel.
Chill.
Place the garlic, lemon juice, olive oil, honey, and salt in a mini-chopper or blender.
Puree until smooth.
Place the dressing in a large mixing bowl with the white beans, then chill well in the refrigerator.
When ready to serve, flake the chilled salmon into the bowl with the white beans.
Add the romaine lettuce, olives, tomatoes, green onions, capers, cucumber, and basil to the bowl and fold together.
Serve topped with the feta cheese and walnuts.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love a chopped salad like this for dinner. There are so many variations and this one happened because my wife sent me an email that said “Mediterranean salmon and white bean salad.” That’s it – just the title of a dish (this is how she shares recipe ideas with me) – but it conjured up the memory of a tuna and white bean salad that I used to have at one of my favorite restaurants.