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Second Helpings

Grilled Salmon That Deserves an Encore

October 09, 2002|CHRISTY HEDGES | SPECIAL TO THE TIMES

Grilled salmon is wonderful for dinner, of course, but I like to have some leftover. It works so well in salads such as this one, inspired by the haricots verts--French string beans--being sold at farmers markets and specialty stores.

The colors of this salad are particularly vibrant, especially when you take care to blanch the green beans to set the color.

For a quick and easy way to grill salmon, brush filets with oyster sauce, dot with butter and cover with a few slices of lemon. Wrap the fish in foil and grill until flaky.

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Salmon and Haricots Verts Salad

With Lemon Herb Dressing

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

Salt

1 1/2 pounds haricots verts (French string beans)

1 tablespoon vegetable oil

1 (6-ounce) package cremini mushrooms, thinly sliced

1/4 cup lemon juice

1 teaspoon Dijon mustard

1 clove garlic, pressed or minced

1/8 teaspoon freshly ground pepper

1/4 cup olive oil

1 teaspoon fresh rosemary, minced

1 teaspoon fresh thyme, minced

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 or flaked into small pieces

Butter lettuce, for serving

Lemon slices, for garnish

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.

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.

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