Warm Cannellini Bean Salad with Salmon and Citrus Vinaigrette

By ngaldi

Ingredients

• One 15-ounce call cannellini beans, rinsed and drained
• Olive oil cooking spray
• One 12-ounce wild salmon filet
• 1 medium red onion, thinly sliced
• 1 garlic clove, minced
• 1/2 English cucumber, thinly sliced
• 1 red bell pepper, seeded and chopped
• 2 tablespoon chopped fresh mint
• 4 Bibb or Boston lettuce leaf cups
• Citrus Vinaigrette
• 1/4 cup fresh orange juice
• 1 teaspoon grated orange zest
• 1 tablespoon white wine vinegar
• 2 tablespoon extra virgin olive oil
• 3/9 teaspoon kosher salt, optional
• Freshly ground pepper

Details

Servings 4

Preparation

Step 1

Place the beans in a salad bowl. Set aside.
Heat a ridged grill pan or a barbecue frill. Coat the grill or pan with cooking spray. Grill the salmon. Cook for 10 to 15 minutes, turning once, until cooked through; use a sharp knife to check for doneness. When done, cool 5 minutes and divide into 4 sections.
Coat a nonstick skillet with cooking spray. Sauté the onions until translucent. Add the garlic and continue to sauté for 1 minute more. Stir into the reserved beans. Add the cucumber, bell pepper, and mint, Toss the salad.
In a small bowl, whisk together the orange juice, zest, vinegar, oil, salt (if using), and pepper; toss with the salad. Place the lettuce cups on 4 plates. Top with salad and place the salmon alongside. Serve immediately.