Salmon Salad with Beans

Ingredients for Salmon Salad with Beans

• 230g salmon steak (leftover grilled salmon is fine)

• 80ml extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary

• 2 tablespoons extra-virgin olive oil

• more extra-virgin olive oil to taste if necessary

• Several sprigs fresh thyme or 1/2 teaspoons dried thyme, if using raw fish

• 1 red or yellow pepper

• Juice of 1 large lemon, plus more to taste if necessary

• 725ml cooked or canned white beans, drained

• 10 cherry tomatoes, halved

• 30g diced shallots

• 12 to 15 good black or green olives, pitted and coarsely chopped

• 1/4 cup minced fresh basil leaves

• 1/4 cup minced fresh parsley leaves

• Salt and freshly ground black pepper to taste

• freshly ground black pepper

• 4 cups torn assorted salad greens (trimmed, washed and dried)

If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or grill; the rack should be about 4 inches from the heat source. Marinate the fish in the 2 tablespoons of olive oil and the thyme.

When the fire is ready — it should be quite hot — grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel and seed it, then cut into strips.

Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.

Avvertenza

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