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Salmon, Cucumber, and Green Bean Salad

The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2004


  • 1 pound skinless salmon fillets
  • Coarse salt and ground pepper
  • 3 teaspoons toasted sesame oil
  • 1 pound green beans, stem ends trimmed, cut into 2-inch lengths
  • 1/3 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 English cucumber, peeled and cut (about 2 cups)
  • 4 to 6 radishes, halved and thinly sliced crosswise (1 cup)


  1. Heat broiler. Place salmon on a rimmed baking sheet. Season generously with salt and pepper; rub with 1 teaspoon sesame oil. Broil, 4 inches from heat source, until fillets are opaque throughout, 10 to 12 minutes. Set aside to cool.

  2. Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes; drain, and let cool slightly.

  3. In a large bowl, whisk together remaining 2 teaspoons sesame oil, lime juice, and cilantro; season generously with salt and pepper.

  4. Add green beans, cucumber, and radishes. With a fork, break salmon into large chunks. Add to salad; toss gently. Serve immediately.

Cook's Notes

To serve the salad chilled, prepare recipe through step 3; refrigerate fish, green beans, and dressing separately. Proceed with step 4 just before serving.


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