Salmon Red Potato And Green Bean Salad Recipes

PAN SEARED SALMON AND HARICOT VERTS POTATO SALAD

Pan Seared Salmon and Haricot Verts Potato Salad image

Provided by Robert Irvine : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 ounces olive oil
Six 5-to-6-ounce salmon fillets
1 tablespoon salt
1 teaspoon ground pepper
2 whole lemons
2 ounces grape seed oil
1 cup peeled and small-cubed Yukon gold potatoes
1/2 cup thin-sliced red onion
2 cups fresh haricot verts
1 tablespoon minced garlic
1 ounce apple juice
1 ounce lemon juice
1 ounce stone ground mustard
2 tablespoons butter

Steps:

For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.

SALMON AND GREEN BEAN SALAD

Salmon and Green Bean Salad image

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

Ingredients

6 ounces canned red salmon
16 ounces frozen green beans
1/4 cup round onion
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons lemon juice
2 teaspoons water
3 tablespoons fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
1 1/2 cups lettuce, shredded
12 grape tomatoes

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

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