Grilled Salmon Over Warm Tuscan Bean Salad Recipes

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

Ingredients

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.

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

Ingredients

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

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