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:
Epicurious: Raspberry Buttermilk Cake
- 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
- 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.
- 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.
- 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.
- Add quinoa and toss just until combined. Drizzle with 3/4 of salad dressing and toss until again.
- Toss arugula with remaining dressing and spread on a platter.
- Spread the salmon and bean mix over the greens, leaving a green border.
- I used the leftovers to make wraps for lunch the next day, spreading a wheat tortilla with plain Greek yogurt. Yum.
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