Green Bean and Poached Salmon Salad
By Marcus Coates, @homeinriyadh, 9th April 2021
Health alert! Although this dish looks very simple, it’s also very moreish.
I know you might also say that this dish looks more like an assembly job than a recipe that requires intricate cooking skills and techniques.
Well, to that, I say, “What’s wrong with quick and easy? Do you really want to put in hours and hours of work in the kitchen for your lunch?”
And then I’d also add: “Besides, if it looks bright and colourful on the plate and tastes great as well, then what are you waiting for?”
Here’s a quick checklist of why you should make this dish:
Green beans are crunchy and good for you (also rich in Vitamin C, dietary fibre, folate, Vitamin K, and silicon: needed for healthy bones, skin & hair)
Poached salmon contains all the omega-three you could want from one meal (also high in protein & selenium)
Green salad is the best kind (high in calcium & potassium)
Iceberg lettuce is crunchy (0 cholesterol & 0 fat)
Olives – especially Spanish olives - are moreish (also high in Vitamin E & antioxidants)
Did I mention it’s quick & easy to put together?
Ingredients:
1 x Iceberg lettuce
1 x bunch of arugula
1 x salmon fillet
1 x pack of green beans
1 x handful of Spanish olives
Olive oil & balsamic vinegar as dressing
Method:
First up, place your salmon fillet in hot water and poach. When fully poached - it should lose the pinkiness in the middle - going from dark pink to light pink. Drain the water and leave the salmon to cool.
Next up, top and tail your beans with a small paring knife and place in bubbling hot water until bright green in colour. I usually take one out and taste it to see if ready but still al dente. If ready, take the beans out of the hot water and directly into cold water to ensure they keep their firm and crunchy taste. Then remove, drain and put aside.
Now that the tricky parts are over, coarsely chop and wash your iceberg lettuce and place it in a bowl. Wash your arugula and add to the bowl. Put your olives in the bowl as well (see a theme starting here!).
What could be next? Yes, add the beans to the bowl. Then flake the salmon and add to the bowl.
To finish, pour over olive oil and balsamic for dressing.
Serving:
This part is ridiculously easy! Transfer salad from the bowl and heap on your plate. That’s it, done!
Pro Tips and Jokes:
With a dish so quick and easy, that leaves plenty of time for a Pro Tip and one or two salad-based jokes to finish off with:
Pro Tip:
This dish stores well in the fridge. Why not make a bulk batch and eat for three or four days straight?
Or you could invite friends over to admire your salad-making skills (You might feed them as well if you’re feeling generous, as just taking salad out of the fridge, showing it to your friends, and then putting it back in the refrigerator again might be a bit weird!).
Jokes:
Q: What kind of vegetable can tie knots in your stomach?
A: String beans!
Q: What kind of beans can’t you grow in your garden?
A: Jelly beans, of course!
Where have you bean all my life! :)
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Thanks 👍