salmon, cucumber, lima bean and artichoke salad

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A deliciously healthy weekend lunch that is fast and easy to prepare. Broiled salmon, thinly sliced cucumbers, artichoke hearts, lima beans, and quartered hard-boiled eggs, served over red leaf lettuce and tossed with a simple salad dressing. Serve with a crusty white bread and your favorite bottle of white wine.

Another wonderful treat would be to take the crusty white bread, sliced 3/4″ thick and grill with Gruyere cheese–a nice complement to this simple salad. If you are planning an outdoor excursion like a picnic, a day of boating or a rooftop soiree, this salad travels well. In this case prepare the salad dressing, pour in a jar with a screw top lid.  Mix prepared vegetables and greens together on location and mix together with dressing just before serving.

salmon_cucumber_lima_bean_salad.jpgTo whip this dish up quickly I used canned Lima Beans and Artichoke Hearts, which tasted just fine; however if you want to prepare this recipe using fresh ingredients, you can prepare the artichoke hearts and beans the day before. Consider lima,  fava, cannelli, or Tuscan white beans.

salmon_cucumber_lima_bean_CU2.jpgSalmon Cucumber Lima Bean and Artichoke Salad
Serves 4

Ingredients

  • 1 lb salmon, with skin*
  • 1 tsp olive oil
  • 1 tsp dried chevril
  • 1 tsp dried coriander
  • 1 cup of salad per person
  • 1/4 large red onion, very thinly sliced
  • 1 can artichoke hearts
  • 1 can lima beans (or 1 cup of cooked, fresh beans of your choice)
  • sea salt and fresh cracked pepper to taste
  • 1/3 cup of olive oil
  • 2 large cloves of garlic, crushed
  • 1 tbsp sherry vinegar (or white vinegar)
  • 1 tbsp fresh chives, chopped
  • 2-3 hard boiled eggs, quartered
  • Optional Garnish: 1/4 cup julienned strips of fresh basil (try to find large basil leaves)

* Salmon with the skin on will be easier to handle and won’t fall apart as easily. The salmon easily pulls from the skin after broiling.

Directions:

  1. Turn on the broiler to get hot
  2. Brush salmon with olive oil and season with chevril, coriander and a pinch of salt, set aside
  3. Wash the salad and set aside to dry
  4. Slice the onions and cucumbers, set aside
  5. Broiling the Salmon: Cover your grill pan in aluminum foil and place the salmon skin side down in the broiler, four to five inches from broiler.  Cooking time depending on the thickness of the salmon. A general rule of thumb for broiling salmon is ten minutes for every inch of thickness; a thinner piece of fish takes less time. Check the fish before the prescribed time to be sure you do not overcook. The fish is done when it changes from pink translucent color to opaque with a little golden brown along the top.
  6. Boil the Eggs: While the salmon is cooking, boil the eggs.
  7. Prepare the salad dressing. Put the oil, garlic, vinegar and chives in a bowl and whisk together. Add salt and pepper to taste.
  8. Add the beans, artichokes, onions and cucumbers to the bowl and mix together. Add salad and lightly toss together. Set aside. If you will travel with the dish–do not add olive oil until you are ready to serve.
  9. When the salmon is done, immediately remove from the grill. Let cook for a few minutes. With a spatula or knife, cut salmon into bite size pieces, gently sliding the meat from the skin.

Plating the Dish

  1. Place 1-2 cups of the salad, vegetable mixture on each plate
  2. Add salmon on top of the salad.
  3. Place 2-3 quartered egg slices on each plate
  4. Garnish with basil slices
  5. Serve with bread and wine. Enjoy!