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White Bean Salad with Grilled Salmon and Lemon-Tarragon Dressing
From: Stamford Advocate
Instructions
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1
Preheat an outdoor grill or oven broiler with the rack about 4-6 inches from the heat source.
2
Brush the salmon with a film of olive oil and broil for (or per side on a grill) or until cooked through.
3
Cut the salmon into smaller pieces.
4
Combine the beans, salmon, purple onion and peas.
5
Mix the olive oil, lemon juice and mustard and pour over the salad.
6
Scatter the tarragon on top and season to taste with salt and freshly ground black pepper.
7
Toss gently and let rest for before serving.
8
Serve at room temperature topped with croutons.
9
Makes 4 servings
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