White Bean Salad with Grilled Salmon and Lemon-Tarragon Dressing

Name: White Bean Salad with Grilled Salmon and Lemon-Tarragon Dressing
Yield: 4 servings
Ingredients: 1 pound fresh salmon; 6 tablespoons extra virgin olive oil, plus 1 tablespoon for brushing salmon; 1 (15-ounce) can white beans, rinsed and drained; 1/2 cup chopped red onion; 1/2 cup thawed frozen peas; 3 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 1/2 tablespoons minced fresh tarragon; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This is a variation on traditional Tuscan white bean salad. It’s among the easiest dishes to make so it is a real boon on a very busy day.

Ingredients

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Scale Recipe

1 pound fresh salmon
6 tablespoons extra virgin olive oil, plus 1 tablespoon for brushing salmon
1 (15-ounce) can white beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup thawed frozen peas
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons minced fresh tarragon
Salt and freshly ground black pepper, to taste

Instructions

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Preheat an outdoor grill or oven broiler with the rack about 4–6-inches from the heat source (or use a grill pan).

Brush the salmon with a film of olive oil.

Cook the fish for or until cooked to the desired doneness.

Cut the salmon into smaller pieces.

Combine the beans, salmon, onion, and peas in a bowl.

Mix 6 tablespoons olive oil, lemon juice, mustard, and tarragon and pour over the salad.

Toss gently and season to taste with salt and pepper.

Makes 4 servings.

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