Tuesday, August 6, 2013

Tricolor Bean Salad with Lemon Honey Mustard Vinaigrette and Roasted Salmon

This is my third salmon recipe I have posted and it will not be the last.  I simply adore this fish and it's versatility.  I've been living off salads during the week so I like to switch it up a bit to keep things fun and creative for my palette.

The eggs and salmon provide a ton of protein so let me just tell you that this salad is filling, but the light vinaigrette and veggies are a refreshing accompaniment.

The title of this post is somewhat misleading.  I did have three colors of beans at the beginning but after a quick steam, the purple beans turned green!  Next time I will keep them raw to preserve the purple hue and retain more nutrients.

smashed garlic

and chives from the garden

dijon mustard.

the wonderful raw honey

lemon zest and juice

salt and pepper

slowly drizzle in the olive oil

brush the vinaigrette onto the salmon

three colors of beans

soft boiled eggs and now two colors of beans

fresh and crispy radishes... yum

endive from the garden

remove the skin, let cool to room temperature then assemble salad

Tricolor Bean Salad with Salmon and Lemon Honey Mustard Vinaigrette
preheat oven to 415 degrees
1 tablespoon fresh chives, finely chopped
1 garlic clove, chopped and smashed
1 tablespoon Dijon mustard
1 tablespoon raw honey
1 lemon, juiced and zested
1/2 teaspoon salt
1/2 teaspoon fresh cracked pepper
1/3 cup olive oil
Fresh wild salmon
1 cup fresh beans
4 radishes, chopped in half moons
hard boiled eggs-recipe here (I slightly under cooked for more of a soft boiled egg)

In a small bowl, mix the chives, garlic, mustard, honey, salt, pepper and lemon zest and juice.  Whisk until combined.  While whisking, slowly drizzle in olive oil until mixture emulsifies.

Line cookie sheet with foil or silpat.  Drizzle a small amount of olive oil on pan and place salmon skin side down.  Brush with vinaigrette and bake in oven for 15-20 minutes or until salmon is flaky. Remove from oven and let cool to room temperature.

 Steam or boil beans for 1-2 minutes in a pan.  You just want them to cook slightly to bring out the vibrant green color.  It is perfectly fine to keep them raw as well.

Hard or soft boil the eggs and let cool.  Peel and slice in half.

To assemble the salad, place endive on large plate.  Toss beans and radishes in 2 spoonfuls of the vinaigrette and spoon over the endive.  Top with salmon and garnish with eggs, chives and lemon slices.


  1. yum! it looks so tasty! :d

    1. Thank you Camelia! And you have such beautiful food and pictures on your site. Thanks for stopping by :)


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