Salad of Salmon, Beans and Crunch
- Yield 4 servings
This salad has some lovely elements, and enough going on to keep you from saying, "oh, no, not salmon again!"
- 1 pound salmon fillet
- 1 carrot, sliced
- 1 onion, halved
- 2 bay leaves
- 12 black peppercorns
- 3 slices multigrain bread, crusts removed, ripped into small pieces
- salt and freshly ground black pepper
- 7 ounces fresh green beans, ends trimmed and cut into ½ in pieces
- 7 ounces fava beans, raw
- 7 ounces canned white beans, drained and rinsed
- 1 tablespoon extra virgin olive oil
- juice of ½ lemon
- 2 tablespoons low-fat mayonnaise
- 1 teaspoon each snipped fresh chives, chopped fresh parsley, and chopped fresh tarragon
- salad leaves
- lemon wedges
- Preheat the oven to 350F. Place the salmon fillet in a saucepan along with the carrot, onion, bay leaves, and peppercorns. Cover with water, bring to a boil, and immediately switch off the heat. Leave in the water to cool.
- Put the bread pieces in a food processor and pulse until you have rustic crumbs. Transfer them to a baking sheet and bake for 15 minutes until crisp and golden. Set aside.
- Fill a saucepan three-quarters full with water, season with salt, and bring to a boil. Add the green beans and cook for 2 minutes, then add the fava beans and cook for another 2 minutes. Add the white beans and warm through, then drain and stir in the oil and lemon juice and season to taste with salt and pepper.
- Flake the salmon onto individual plates. Mix together the mayonnaise and herbs and place a dollop on top of the salmon. Scatter with the beans and serve with dressed salad leaves and lemon wedges, topped with crispy crumbs.
From The Essential Diabetes Cookbook: Good Healthy Eating From Around the World by Antony Worrall Thompson.