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Salmon & Bean Salad

Yields4 Servings

 1 lb Skinless Salmon Fillets
 Salt and Pepper
 3 tsp Toasted Sesame Oil
 1 lb Green Beans, stem ends trimmed, cut into 2-inch legnths
 ⅓ cup Fresh Lime Juice
 2 tbsp Fresh Basil, checked and chopped or 4 frozen cubes
 3 Persian Cucumbers, sliced thin
 4-6 Radishes, halved and thinly sliced crosswise (1 cup)
1

Heat broiler.

2

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.

3

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

4

In a large bowl, whisk together remaining 2 teaspoons sesame oil, lime juice, and basil; 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.

Nutrition Facts

4 servings

Serving size

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