Grilled Salmon with White Bean, Radish, Romaine Salad
A one platter complete meal for the family, this grilled salmon is a classic brain food served up with vitamin C rich romaine and hearty healthy white beans.
Prep Time: 20 minutes
Cook Time: 10 minutes
2 tablespoons olive oil
2 pounds wild coho salmon, deboned, skinned
¼ cup olive oil, divided, plus more for grilling
2½ cups cannellini beans
¼ cup plus 2 tablespoons tarragon leaves, chopped, divided
3 tablespoon lemon juice, divided
1 teaspoon onion powder
1 teaspoon ground cumin
½ teaspoon cayenne
1 4.5 ounce clamshell Bowery Romaine, hand torn
1 bunch red globe radishes, thinly sliced
1 black radish, thinly sliced
1 purple radish, thinly sliced
2 tablespoons lemon zest
Kosher salt and freshly ground pepper
Prepare a grill for medium heat, and oil the grate. Oil salmon and season salmon with salt and pepper to taste, and then grill to desired doneness, 10 to 15 minutes.
While the salmon is grilling, make the white bean mash: In a large bowl, mix 2 tablespoons oil, 2 cups beans, 2 tablespoons tarragon, 1 tablespoon lemon juice, onion powder, cumin, and cayenne. Mash the mixture with the back of a fork to a chunky consistency and season with salt and pepper. Set aside.
In a large bowl, toss remaining ½ cup beans, romaine, and radishes with remaining 2 tablespoons olive oil, remaining 2 tablespoons lemon juice, remaining tarragon and lemon zest and season with salt and pepper.
On a large serving platter, spoon the white bean mash, place the grilled salmon on top and arrange the romaine salad between the salmon slices.
Recipe developed by The Culinistas for Bowery Farming.