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Alaskan Salmon and White Bean Salad
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Today's recipe is perfect for a hot summer day!
 
It comes to us courtesy of theAlaska Seafood Marketing Institute, a non-profit organization supported by Vital Choice Wild Seafood & Organics. 

 
Alaskan Salmon and White Bean Salad
Serves 8
 
Ingredients
Cannellini Bean Marinade
3 cans Cannellini beans, 15.5 oz. can
3/4 cup tomatoes, small dice
8 oz. red onion, 1/8 inch rings cut in half
1 oz. basil leaves, fresh, chopped
1 1/2 cups balsamic vinaigrette*, prepared
1 tsp. sea salt
 
*About 1 cup organic extra virgin olive oil and 1/2 cup organic balsamic vinegar... with Italian herbs, if desired.
 
Alaska Salmon Fillets
2 lbs. Alaskan Salmon fillet portions, 4 to 6 oz each
2 tsp. Italian seasoning
2 tsp. sea salt
 
Salad
8 oz. baby greens
2 Tbsp. and 2 tsp. basil, fresh, chiffonade (cut into long, thin strips)
 
Directions
Cannellini Bean Marinade 
  • Drain and rinse beans. Place in a bowl and add all ingredients. Gently stir. Cover and refrigerate. Best if allowed to marinate at least 4 hours.
Alaska Salmon Fillets
  • Season each salmon fillet with 1/4 tsp. of Italian seasoning, 1/4 tsp. salt and 1/8 tsp. pepper and set aside. 
  • Heat 1 Tbsp. olive oil in sauté pan and add fillet. Cook for 2-3 minutes. Gently turn and cook another 1-2 minutes or until fillets are opaque throughout. Remove from heat and set aside.
Salad assembly
  • Lay 1 oz. baby greens on serving plate. Top with 1/2 cup of marinated beans. Place cooked salmon fillet over beans. 
  • Drizzle with olive oil and 1/2 tsp. balsamic vinegar. Finish with a pinch of salt and pepper. Garnish with 1 tsp. basil.
Alternative serving ideas
  • Place Cannellini beans over thin crust pizza and top with flaked salmon to make an Italian tostada. Sprinkle with shaved Parmesan and warm in oven.
  • Roll beans, greens, and salmon into lavosh flat bread. Cut into pinwheels and serve as an appetizer.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



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