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The tender salmon with lime and cilantro dressing goes nicely with crunchy cucumber and green beans in this delightful summertime salad.

Everyday Food, December 2004

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Recipe Summary test

prep:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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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