Tuscan Salmon and Bean Salad

This is a delicious example of a composed salad, in which ingredients are arranged rather than tossed together. In this case, each guest can build his or her own masterpiece.

Ingredients

    Dressing
  • 2 tbsp (30 mL) small capers, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) snipped fresh basil
  • 3 garlic cloves, pressed
  • 1/2 shallot, finely chopped
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) coarsely ground black pepper
    Bean Spread and Salad
  • 1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
  • 1/4 cup (50 mL) finely chopped roasted red pepper
  • 8 oz (250 g) skinless salmon fillet, poached (see Chef's Corner)
  • 4 plum tomatoes, thinly sliced
  • 1 tbsp (15 mL) small capers
  • 8 thin slices ciabatta bread, toasted

Directions

  1. For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.

  2. For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.

  3. When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.

Yield:

  • 4  servings

Nutrients per serving:

Calories 440, Total Fat 21 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 19 g, Sodium 940 mg, Fiber 5 g
 

U.S. Diabetic exchanges per serving:

 2 1/2 starch, 2 medium-fat meat, 2 fat (2 1/2 carb)

Cook's Tips:

For Poached Salmon, combine 1/2 cup (125 mL) dry white wine and 1/2 cup (125 mL) water in (10-in./25 cm) Skillet. Add 4 lemon slices, 4 sprigs fresh parsley and 4 whole black peppercorns; bring to a boil. Place salmon on top of lemon slices; cover. Reduce heat to a simmer; cook 7-9 minutes or until salmon flakes easily with a fork. Remove salmon from Skillet; cool completely. Flake into small chunks using a fork.

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