Salmon & Haricots Verts Salad With Lemon Herb Dressing

By á-174942

Ingredients

• Salt as needed
• 1 1/2 pounds haricots verts (French string beans)
• 1 tablespoon vegetable oil
• 1 package cremini mushrooms - (6 oz) thinly sliced
• 1/4 cup lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove pressed or minced
• 1/8 teaspoon freshly-ground black pepper
• 1/4 cup olive oil
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1/4 cup diced orange bell pepper
• 1/4 cup diced yellow bell pepper
• 1/3 cup diced red onion
• 1 pound grilled salmon cut small pieces
• Butter lettuce for serving
• Lemon slices for garnish

Details

Servings 4

Preparation

Step 1

Bring water to boil in a 6-quart pot. Add 2 tablespoons of salt. Fill a large bowl with water and ice.

Pinch off the stem ends of the haricots verts. Add to the pot and cook until just tender, 1 to 2 minutes. The beans will turn bright green and retain a slight crunch. Drain and immediately plunge the beans into the ice water. This will set the color and stop the cooking. When the beans have cooled, remove and drain.

Heat the vegetable oil in a skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of salt. Cook the mushrooms until they have released their juices and are lightly browned, 4 to 6 minutes. Set aside to cool.

Whisk together the lemon juice, mustard, garlic, 1/4 teaspoon of salt and the pepper. Slowly whisk in the olive oil. Add the rosemary and thyme. Whisk until the dressing holds together, about 1 minute.

Toss together the haricots verts, the orange and yellow bell peppers, onion, mushrooms and the dressing in a large bowl. Add the salmon and mix gently. Serve on a bed of butter lettuce and garnish with thin slices of lemon.

This recipe yields 4 servings.

Each serving: 426 calories; 381 mg sodium; 63 mg cholesterol; 30 grams fat; 5 grams saturated fat; 16 grams carbohydrates; 26 grams protein; 6.30 grams fiber.