Salmon, Cucumber, and Green Bean Salad

Name: Salmon, Cucumber, and Green Bean Salad
Yield: serves 4 as a main course
Ingredients: 1 pound skinless salmon fillets; Coarse salt and freshly ground pepper; 3 teaspoons toasted sesame oil; 1 pound green beans, trimmed and cut into 2-inch lengths; 1/3 cup fresh lime juice (from 4 to 6 limes); 2 tablespoons coarsely chopped cilantro; 1 English cucumber, peeled, halved lengthwise, and cut into 1/4-inch-thick slices; 4 radishes, trimmed, halved, and thinly sliced crosswise

December 22, 2011

The salmon and green beans are equally good served warm or cold. If chilling, prepare recipe through step 3; refrigerate fish, green beans, and dressing separately, then proceed with step 4 just before serving.

Recipe information

Yield
serves 4 as a main course

Ingredients

1 pound skinless salmon fillets

Coarse salt and freshly ground pepper

3 teaspoons toasted sesame oil

1 pound green beans, trimmed and cut into 2-inch lengths

1/3 cup fresh lime juice (from 4 to 6 limes)

2 tablespoons coarsely chopped cilantro

1 English cucumber, peeled, halved lengthwise, and cut into 1/4-inch-thick slices

4 radishes, trimmed, halved, and thinly sliced crosswise

Preparation

Step 1
Heat broiler, with rack set 4 inches from heat source. Place salmon on a rimmed baking sheet. Season generously on both sides with salt and pepper; rub with 1 teaspoon sesame oil. Broil until fillets are opaque throughout, 10 to 12 minutes. Transfer to a plate and let cool.
Step 2
Meanwhile, bring a medium pot of water to a boil; add salt. Cook green beans until bright green and crisp-tender, about 4 minutes; drain, and let cool slightly.
Step 3
In a large bowl, whisk remaining 2 teaspoons sesame oil with the lime juice and cilantro; season generously with salt and pepper.
Step 4
Add green beans, cucumber, and radishes to dressing. With a fork, break salmon into large chunks. Add to salad; toss gently and serve.
Preparing English Cucumbers
Step 5
English cucumbers have very small seeds that do not need to be removed before using. Just strip away the skin with a vegetable peeler, then use a knife to halve cucumbers lengthwise and cut crosswise about 1/4 inch thick.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSalad Green Bean Bean and Legume Vegetable Cucumber Radish Root Vegetable Salmon Fish Seafood Main Dinner Lunch Dairy Free Gluten Free Make Ahead Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Preparing English Cucumbers

Step 5

Recipe notes