Seasonal fresh green bean and salmon salad will fill you up and keep you satisfied for lunch or dinner! Use wild caught Alaskan salmon or tuna for this dish.
Dish Count :: 1 Sauce Pan, 1 Large Bowl, Whisk, Knife
I realize I am in the minority here. So, prepare your selves for what I am about to say. I’m getting sick of summer.
Now that might be a little dramatic. (Nooo, say it isn’t so Megan!?) Well, after over two weeks of straight 85+ weather, an apartment that couldn’t cool down and sleeping with wet towels on me to act as a make shift swamp cooler so I could get some semblance of sleep – I am over the moon that we got clouds and, dare I say it, RAIN this weekend!
This love of the rain almost got me into a fight with my local produce guy! That’s how seriously most Seattlites take their summer, because it is so short so many want to soak it all in. And I get that! I just can’t get behind the 90+ and a hot box sauna of an apartment that goes with that heat.
I think even Huck is enjoying the cool down since he is getting longer walks and not getting his paddies toasted on the asphalt. And it is making my afternoon runs so much easier, because ain’t no body got time for running in 90 degree heat. It’s a frightening sight.
But even though I am not a fan of the heat, or more accurately, just the heat that never seems to escape the confines of my apartment on warm days, I do enjoy summer. I love the grilling, the sunshine, and the daylight hours going past 5 pm.
I should probably also double check and start testing my where-with-all to this heat, because if Ben and I ever want to move back to the Palouse, I better suck it up Buttercup – because it’s been Triple Digits. And if I can handle triple digits on our wedding day in Eastern Washington, I should be able to handle it in Seattle… right? Right!
This Green Bean and Salmon Salad is perfect for these warm or not so warm summer days. Made with wild Alaskan Salmon, from Copper River no less, it’s packed with heathly protein and omega-3’s, lots of fiber from fresh green beans and kidney beans and of course, punched up with a simple and tangy vinaigrette. Must. Make.
Fresh Green Bean and Salmon Salad
1 pound Green Beans, trimmed and cut into 1" pieces
1 15-ounce can Cannelini (or White Kidney Beans), drained and rinsed
1 can Wild Alaskan Salmon in Water, or Tuna in water
1 Shallot, thinly sliced
1/4 cup Cilantro, minced
1/4 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
Salt and Pepper
2 Clove Garlic, minced
1/4 tsp Red Pepper Flakes
Bring a large saucepan of salted water to a boil. Add in the trimmed green beans and cook for 3-4 minutes. Immediately drain and rinse with cold water until the beans are cool. Drain well and pat dry with paper towels.
Pour into a large bowl. Add cannelini beans to the bowl. Drain salmon, and using fork, flake it into the bowl. Top with sliced shallots and minced cilantro.
In a small bowl, whisk together olive oil, red wine vinegar, salt and pepper to taste and minced garlic. Pour over the salad and using a rubber spatula, fold together. Eat immediately or chill until ready to eat.
Recipe can be doubled to feed a crowd.