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Simple meets healthy! This salmon and white bean salad can work as a first course or an entree.

We recommend using Wild Alaska Salmon & Seafood’s Wild Caught King Salmon for this recipe.

Ingredients

  • Cannellini Bean Marinade

  • 3 cans Cannellini beans, 15.5 oz. can
  • 3/4 cup tomatoes, small dice
  • 8 oz. red onion, 1/8 inch rings cut in half
  • 1 oz. basil leaves, fresh, chopped
  • 1 1/2 cups balsamic vinaigrette, prepared
  • 1 tsp. Kosher salt

  • Alaskan Salmon Fillets

  • 2 lbs. Alaskan Salmon fillets, 4 oz. each
  • 2 tsp. Italian seasoning
  • 2 tsp. Kosher salt
  • 1 tsp. black pepper
  • 1/4 cup olive oil

  • Assembly

  • 8 oz. baby greens
  • Olive oil, to taste
  • 4 tsp. balsamic vinegar
  • Kosher salt and black pepper, to taste
  • 2 Tbsp. + 2 tsp. basil, fresh, chiffonade

Directions

  1. Cannellini Bean Marinade – Drain and rinse beans. Place in a bowl and add all ingredients. Gently stir. Cover and refrigerate. Best if allowed to marinate at least 4 hours.
  2. Alaska Salmon Fillets – Season each salmon fillet with 1/4 tsp. of Italian seasoning, 1/4 tsp. salt and 1/8 tsp. pepper and set aside. Heat 1 Tbsp. olive oil in sauté pan and add fillet. Cook for 2-3 minutes. Gently turn and cook another 1-2 minutes or until fillets are opaque throughout. Remove from heat and set aside.
  3. Assembly – Lay 1 oz. baby greens on serving plate. Top with 1/2 cup of marinated beans. Place cooked salmon fillet over beans. Drizzle with olive oil and 1/2 tsp. balsamic vinegar. Finish with a pinch of salt and pepper. Garnish with 1 tsp. basil.

Alternate Serving Suggestion

  1. Place Cannellini beans over thin crust pizza and top with flaked salmon to make an Italian tostada. Sprinkle with shaved Parmesan and warm in oven.
  2. Roll beans, greens, and salmon into lavosh flat bread. Cut into pinwheels and serve as an appetizer.
Alaska Salmon And White Bean Salad - Wild Alaska Salmon And Seafood Company