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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If I tell you there's cheese on the moon, bring the crackers." -Tyronn Lue

The refrigerator light goes on...

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.

Use your best extra virgin olive oil in this dish to get the most flavor from the salad dressing.

 

 

Mediterranean Salmon Salad with White Beans



Servings: 2 | Serving size: 4 ounces salmon with white beans and vegetables

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for about 24 hours. For best results, dress the salad just before serving.

4 quarts water
1 Tbsp. vinegar
8 ounces salmon
1 clove garlic (minced)
1/2 lemon (juiced)
4 tsp. extra virgin olive oil
1 tsp. honey
1/8 tsp. salt
to taste fresh ground black pepper
1 15 ounce can no salt added white beans (drained and rinsed)
5 large leaves romaine lettuce (thinly sliced crosswise)
8 large green olives (thinly sliced lengthwise)
10 grape tomatoes (sliced in half lengthwise)
3 large green onions (thinly sliced crosswise)
2 tsp. capers
1/2 small cucumber (sliced lengthwise and then into half-moons)
6 large leaves basil (chiffonade)
1 ounce feta cheese (crumbled)
1 ounce raw, unsalted walnuts (coarsely chopped)

Mediterranean Salmon Salad with White Beans recipe from Dr. Gourmet

Place the water in a large skillet over high heat and add the vinegar.

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.

Nutrition Facts

Serving size = 4 ounces salmon with white beans and vegetables

Servings = 2

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Amount Per Serving

Calories 640 Calories from Fat 85
% Daily Value
Total Fat 31g 48%
    Saturated Fat 6g 30%
    Monounsaturated Fat 11g
    Trans Fat 0g
Cholesterol 70mg 23%
Sodium 541mg 23%
Total Carbohydrates 52g 17%
    Dietary Fiber 14g 56%
    Sugars 9g
Protein 45g
Vitamin A 160% Vitamin C 30%
Calcium 25% Iron 45%
Vitamin K 191mcg Potassium 1783mg