Salmon and Green Bean Salad

Introduction

History

Salmon and Green Bean Salad is a modern twist on the classic Nicoise salad, which originated in the French city of Nice. The traditional Nicoise salad typically includes tuna, green beans, tomatoes, olives, and hard-boiled eggs, all dressed in a vinaigrette. This recipe takes inspiration from the flavors of the Nicoise salad but substitutes salmon for tuna and adds a few extra ingredients for a unique and flavorful twist.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the salmon just until it is opaque and flakes easily with a fork. Overcooking the salmon can result in a dry and tough texture.

- To save time, you can use canned salmon instead of grilling or broiling fresh salmon. Just be sure to drain the canned salmon well before adding it to the salad.

- For added flavor, you can marinate the salmon in a mixture of olive oil, lemon juice, and herbs before cooking.

- Feel free to customize this salad with your favorite vegetables or herbs. You can add avocado, cucumber, red onion, or capers for extra flavor and texture.

Serving Suggestions

Serve the Salmon and Green Bean Salad as a light main course for lunch or dinner. This salad pairs well with a crusty baguette or a side of quinoa or couscous for a more filling meal. You can also serve this salad alongside grilled chicken or shrimp for added protein.

Cooking Techniques

Grilling or broiling the salmon adds a smoky flavor and crispy texture to the salad.

- Blanching the green beans before adding them to the salad helps to retain their vibrant green color and crisp texture.

- Roasting the red pepper strips adds a sweet and charred flavor to the salad.

Ingredient Substitutions

Use canned tuna or chicken in place of the salmon for a different protein option.

- Substitute white wine vinegar or balsamic vinegar for the lemon juice in the dressing.

- Use any type of fresh herbs, such as dill, cilantro, or tarragon, in place of the basil and parsley.

Make Ahead Tips

You can prepare the dressing and chop the vegetables and herbs ahead of time and store them in separate containers in the refrigerator. Cook the salmon and green beans just before serving to ensure they are fresh and flavorful. Assemble the salad just before serving to prevent the greens from wilting.

Presentation Ideas

Arrange the Salmon and Green Bean Salad on a large platter or individual plates for a beautiful presentation. Garnish the salad with extra herbs, lemon wedges, or a drizzle of olive oil for a finishing touch. Serve the salad with a glass of chilled white wine or sparkling water for a refreshing and satisfying meal.

Pairing Recommendations

Pair the Salmon and Green Bean Salad with a crisp and light white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the salad. You can also serve this salad with a glass of sparkling water or iced tea for a non-alcoholic option. For a complete meal, serve the salad with a side of crusty bread or a light dessert, such as fresh fruit or sorbet.

Storage and Reheating Instructions

Store any leftover Salmon and Green Bean Salad in an airtight container in the refrigerator for up to 2 days. To reheat the salad, gently warm it in the microwave or on the stovetop until just heated through. Be careful not to overheat the salad, as the salmon can become dry and the vegetables can become mushy.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 4g

- Sugars: 4g

Fats

- Total Fat: 20g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 25g

Vitamins and minerals

Vitamin A: 30% DV

- Vitamin C: 60% DV

- Calcium: 8% DV

- Iron: 15% DV

Alergens

Fish (salmon)

- Olives

Summary

Salmon and Green Bean Salad is a nutrient-dense dish that is rich in protein, healthy fats, fiber, and essential vitamins and minerals. This salad is a great source of omega-3 fatty acids from the salmon, as well as antioxidants from the vegetables and herbs.

Summary

Salmon and Green Bean Salad is a delicious and nutritious dish that is perfect for a light and refreshing meal. This salad combines the flavors of grilled or broiled salmon with crisp green beans, cherry tomatoes, black olives, and fresh herbs, all tossed in a tangy lemon-mustard dressing. With a balance of protein, healthy fats, fiber, and essential vitamins and minerals, this salad is a satisfying and flavorful option for lunch or dinner. Serve the Salmon and Green Bean Salad with a glass of white wine or sparkling water for a complete and enjoyable meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny afternoon in the summer of 1975, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was known for her incredible cooking skills, and I always looked forward to our time together in the kitchen.

On this particular day, Margaret had planned to make a delicious salmon and green bean salad for lunch. As she chopped, seasoned, and mixed the ingredients together, I watched in awe. The vibrant colors, fresh smells, and tantalizing flavors all came together in perfect harmony. I knew right then and there that I had to learn how to make this dish myself.

I asked Margaret where she had learned the recipe, and she smiled and said it was passed down to her from her grandmother, who had learned it from a dear friend many years ago. I was intrigued by the idea of a recipe being passed down through generations, each one adding their own twist and making it their own.

Margaret graciously shared the recipe with me, and I eagerly took notes as she explained each step in detail. The key, she said, was to use the freshest ingredients possible and to let the flavors of the salmon, green beans, and herbs shine through. It was a simple yet elegant dish that would be perfect for any occasion.

After that day, I made the salmon and green bean salad countless times, each time tweaking the recipe slightly to suit my own tastes. I shared it with friends and family, who all raved about how delicious it was. It became a staple in my own cooking repertoire, a dish that I was proud to serve to anyone who came to my table.

Over the years, I continued to refine the recipe, adding my own personal touches and experimenting with different combinations of herbs and seasonings. I learned that cooking is not just about following a set of instructions, but about using your intuition and creativity to make each dish your own.

Now, as I sit in my own kitchen, surrounded by the aromas of herbs and spices and the sounds of sizzling pans, I can't help but think back to that sunny afternoon with Margaret by the sea. That moment was the beginning of a culinary journey that has brought me so much joy and fulfillment.

And so, dear reader, I invite you to try this recipe for yourself. Let the flavors of the salmon and green beans dance on your taste buds, and savor each bite as if it were a cherished memory. May it bring you as much happiness and satisfaction as it has brought me over the years.

With love and gratitude,

Your grandmother

Categories

| Atkins Salads | Black Olive Recipes | Cherry Tomato Recipes | Green Bean Salad Recipes | Red Bell Pepper Recipes | Salmon Recipes | Shallot Recipes |

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