Salmon and Greens over Beans

This originally happened by using leftovers. In my refrigerator I had leftover quinoa and grilled salmon and made it into a summertime dinner with arugula and tomatoes. It was so fresh and zesty, filling and tasty, a feast of color, flavor and texture that a friend asked me for the recipe.

I sometimes plan my weekly menu with grilled fish on the weekend and make sure to have extra to jumpstart a second meal for later in the week. Perfect for a quick summertime dinner or lunch. I use whatever leftover grains I have on hand (quinoa, brown rice, or barley).

Or skip the grains. it’s just as tasty and robust without. The beans, greens, onions make it nutrient-dense.

I’ve even made this with canned salmon.

This can be modified various ways:

• Capers instead of olives
• Celery instead of bell peppers
• Mint instead of parsley (but using mixed greens rather than arugula)

It makes a nice luncheon for girlfriends. Serve with fresh baguette, goat cheese and Epicurious: Olive Tapenade on the side.

For dessert:

Mango Yogurt Mousse OR

Epicurious: Raspberry Buttermilk Cake

Salmon and Beans over Greens

Print Recipe

• CourseFish and Shrimp

Servings

4 servings

Servings 4 servings

Salmon and Beans over Greens Print Recipe CourseFish and Shrimp Servings 4 servings Servings 4 servings

Ingredients

• 1/4 cup fresh lime juice or 3 tablespoons apple cider vinegar
• 3 tablespoons water
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves minced
• 1/4 teaspoon red pepper flakes optional
• 1/2 cup quinoa
• 1 cup water
• 1 red bell pepper finely diced (can use green bell pepper)
• 3 green onion finely sliced
• 1/2 cup parsley chopped
• 10 cherry tomatoes cut in half
• 12 - 15 kalamata olives, pitted (can use green olives)
• 6 - 8 ounces cooked salmon (can use canned)
• 1 15 ounce can white beans
• 4 - 5 ounces arugula or mixed greens

Adjust servings: servings

Units:MetricUS Imperial

Instructions

Salad Dressing

1. Place lime juice, water, minced garlic and red pepper flakes in little bowl and mix with a fork until well blended. Mix in 2 tablespoons extra virgin olive oil, whisking constantly with the fork. Add an additional tablespoon or two of extra virgin olive oil to adjust to taste.

Salmon and Beans

1. Place quinoa in a medium saucepan over medium heat and toast, stirring occasionally until popping sounds begin. Add 1 cup water and bring to a boil. Immediately turn heat low, cover and cook quinoa 25 minutes. Remove from stovetop, uncover and cool.
2. While the quinoa is cooking, chop red bell pepper, green onion, parsley, cut tomatoes in half and cut pitted olives into quarters. Mix in a large bowl. Add salmon and white beans, toss together.
3. Add quinoa and toss just until combined. Drizzle with 3/4 of salad dressing and toss until again.
4. Toss arugula with remaining dressing and spread on a platter.
5. Spread the salmon and bean mix over the greens, leaving a green border.
6. I used the leftovers to make wraps for lunch the next day, spreading a wheat tortilla with plain Greek yogurt. Yum.

   

Share this Recipe