Description
This Salmon Bean Salad is fresh, satisfying, and balanced with tender cranberry beans, gently cooked salmon, crisp vegetables, and a bright lemon and dill dressing. It delivers rich flavor without heaviness and works beautifully as a main dish or a hearty side. The combination of creamy beans, flaky salmon, and peppery greens creates a salad that feels wholesome and vibrant.
Ingredients
Dried cranberry beans soaked overnight
Yellow onion halved
Garlic cloves lightly crushed
Celery stalks whole and finely diced
Carrot peeled and chopped
Bay leaves
Kosher salt
Skinless boneless salmon fillet
Fresh lemon halved and juiced
Extra fresh lemon juice
Extra virgin olive oil
Shallot finely minced
Fresh dill chopped
Freshly ground black pepper
Fennel bulb diced
Fresh arugula washed and dried
Instructions
Drain the soaked beans and place them in a large pot with fresh cold water
Add the onion garlic whole celery carrot and bay leaf then season with salt
Bring to a gentle simmer and cook until the beans are fully tender then drain and cool
Place the salmon in a saucepan and cover with cold water
Add celery bay leaf and lemon halves with their juice
Heat gently until just below a simmer and cook until the salmon is tender and flakes easily
Remove the salmon from the liquid discard aromatics and let it cool
Whisk lemon juice olive oil shallot and dill in a large bowl and season with salt and pepper
Add the cooled beans diced celery fennel and arugula then toss gently
Flake the salmon into large pieces and fold it into the salad
Taste and adjust seasoning then serve fresh or slightly chilled
Notes
Seasoning the beans during cooking is essential for full flavor
Gentle heat keeps the salmon moist and tender
Allow beans to cool before mixing to protect the greens
Dill pairs naturally with salmon but parsley or chives may be used
The salad tastes best when tossed gently to keep the salmon pieces intact
- Prep Time: twenty minutes
- Cook Time: one hour
- Category: salad
- Method: poaching and simmering
- Cuisine: american