This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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.
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.
|1 clove||garlic (minced)|
|4 tsp.||extra virgin olive oil|
|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)|
|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)|
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.
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.
Serving size = 4 ounces salmon with white beans and vegetables
Servings = 2
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|
|Total Carbohydrates 52g||17%|
|Dietary Fiber 14g||56%|
|Vitamin A 160%||Vitamin C 30%|
|Calcium 25%||Iron 45%|
|Vitamin K 191mcg||Potassium 1783mg|