Salmon & Bean Salad
19
Jul
Jul
1 lb Skinless Salmon Fillets
Salt and Pepper
3 tsp Toasted Sesame Oil
1 lb Green Beans, stem ends trimmed, cut into 2-inch legnths
⅓ cup Fresh Lime Juice
2 tbsp Fresh Basil, checked and chopped or 4 frozen cubes
3 Persian Cucumbers, sliced thin
4-6 Radishes, halved and thinly sliced crosswise (1 cup)
1
Heat broiler.
2
Place salmon on a rimmed baking sheet. Season generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4 inches from heat source, until fillets are opaque throughout, 10 to 12 Minutes. Set aside to cool.
3
Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 Minutes; drain, and let cool slightly.
4
In a large bowl, whisk together remaining 2 teaspoons sesame oil, lime juice, and basil; season generously with salt and pepper. Add green beans, cucumber, and radishes. With a fork, break salmon into large chunks. Add to salad; toss gently. Serve immediately.
Ingredients
1 lb Skinless Salmon Fillets
Salt and Pepper
3 tsp Toasted Sesame Oil
1 lb Green Beans, stem ends trimmed, cut into 2-inch legnths
⅓ cup Fresh Lime Juice
2 tbsp Fresh Basil, checked and chopped or 4 frozen cubes
3 Persian Cucumbers, sliced thin
4-6 Radishes, halved and thinly sliced crosswise (1 cup)