Salmon Bean Salad Recipe
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Category
Poaching
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Cusine
American
What do you need?
How to make?
Ingredients
1 pound
1 medium yellow onion, halved
2 medium cloves garlic
2 whole stalks celery, plus 2 finely diced stalks, divided
1 carrot, peeled
2 bay leaves, divided
Kosher salt
8 ounces skinless, boneless salmon fillet
1 lemon, halved and juiced, plus 4 tablespoons fresh juice from 1 lemon
1/2 cup extra-virgin olive oil
1 small shallot, minced
1 tablespoon dill, minced
Freshly ground black pepper
1 medium fennel bulb, diced, fennel stalks and fronds reserved for another use
8 ounces arugula
Directions
In a large bowl, cover beans by at least 4 inches water and let soak overnight. The next day, drain, transfer beans to a large pot, and cover with at least 2 inches of fresh cold water. Add halved onion, garlic, 1 celery stalk, carrot, and 1 bay leaf to pot. Season with salt. Bring to a gentle simmer over medium-high heat, then lower heat to maintain gentle simmer. Cook until beans are fully tender, about 45 minutes. Set aside to cool. Meanwhile, combine salmon in a large saucepan with enough cold water to cover. Add 1 stalk celery, remaining 1 bay leaf, and lemon halves with their juice. Heat over medium heat until water registers 170 degrees F on an instant-read thermometer , then adjust heat to maintain temperature. Cook until salmon is 115 to 120 degrees F in the center, about 20 minutes. Drain salmon, discard aromatics, and let cool in refrigerator. Using your fingers, flake salmon into large pieces. In a large bowl, whisk together remaining 4 tablespoons lemon juice, olive oil, shallot, and dill. Season with salt and pepper. Add cooled and drained beans, diced celery, diced fennel, and arugula and toss well. Add salmon, season with salt and pepper, and toss gently to combine. Serve right away.