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Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy, Salads

Salmon and haricots verts salad with lemon herb dressing

Salmon and haricots verts salad with lemon herb dressing
Gary Friedman / Los Angeles Times

Grilled salmon is wonderful for dinner, of course, but I like to have some leftover. It works so well in salads such as this one, inspired by the haricots verts--French string beans--being sold at farmers markets and specialty stores. The ... Read more

Total time: 50 minutes | Serves 4
  • Salt
  • 1 1/2 pounds haricots verts (French string beans)
  • 1 tablespoon vegetable oil
  • 1 (6-ounce) package cremini mushrooms, thinly sliced
  • 1/4 cup lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, pressed or minced
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme, minced
  • 1/4 cup diced orange bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1/3 cup diced red onion
  • 1 pound grilled salmon, cut or flaked into small pieces
  • Butter lettuce, for serving
  • Lemon slices, for garnish

Step 1Bring water to boil in a 6-quart pot. Add 2 tablespoons of salt. Fill a large bowl with water and ice.

Step 2Pinch off the stem ends of the haricots verts. Add to the pot and cook until just tender, 1 to 2 minutes. The beans will turn bright green and retain a slight crunch. Drain and immediately plunge the beans into the ice water. This will set the color and stop the cooking. When the beans have cooled, remove and drain.

Step 3Heat the vegetable oil in a skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of salt. Cook the mushrooms until they have released their juices and are lightly browned, 4 to 6 minutes. Set aside to cool.

Step 4Whisk together the lemon juice, mustard, garlic, 1/4 teaspoon of salt and the pepper. Slowly whisk in the olive oil. Add the rosemary and thyme. Whisk until the dressing holds together, about 1 minute.

Step 5Toss together the haricots verts, the orange and yellow bell peppers, onion, mushrooms and the dressing in a large bowl. Add the salmon and mix gently. Serve on a bed of butter lettuce and garnish with thin slices of lemon.

Each serving:
426 calories; 381 mg sodium; 63 mg cholesterol; 30 grams fat; 5 grams saturated fat; 16 grams carbohydrates; 26 grams protein; 6.30 grams fiber.
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