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


  1. 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.
  2. 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.
  3. 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.
  4. 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.



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