Mediterranean Salmon Salad with White Beans

Servings: 2 | Serving size: 4 ounces salmon with white beans and vegetables

Cooking time: 30 minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for about 24 hours. For best results, dress the salad just before serving.

Ingredients

• 4 quarts water
• 1 Tbsp. vinegar
• 8 ounces salmon
• 1 clove garlic (minced)
• 1/2 lemon (juiced)
• 4 tsp. extra virgin olive oil
• 1 tsp. honey
• 1/8 tsp. salt
• fresh ground black pepper to taste
• 1 - 15 ounce can no salt added white beans (drained and rinsed)
• 5 large leaves romaine lettuce (thinly sliced crosswise)
• 8 large green olives (thinly sliced lengthwise)
• 10 grape tomatoes (sliced in half lengthwise)
• 3 large green onions (thinly sliced crosswise)
• 2 tsp. capers
• 1/2 small cucumber (sliced lengthwise and then into half-moons)
• 6 large leaves basil (chiffonade)
• 1 ounce feta cheese (crumbled)
• 1 ounce raw, unsalted walnuts (coarsely chopped)

Place the water in a large skillet over high heat and add the vinegar.

As the water begins to come to a boil, reduce the heat to medium and add the salmon (leave it in a filet).

Poach the salmon for about 8 to 12 minutes or until just firm.

Remove the salmon from the pan and drain on a paper towel.

Chill.

Place the garlic, lemon juice, olive oil, honey, and salt in a mini-chopper or blender.

Puree until smooth.

Place the dressing in a large mixing bowl with the white beans, then chill well in the refrigerator.

When ready to serve, flake the chilled salmon into the bowl with the white beans.

Add the romaine lettuce, olives, tomatoes, green onions, capers, cucumber, and basil to the bowl and fold together.

Serve topped with the feta cheese and walnuts.