Lemon Salmon & Navy Bean Salad

Can’t go wrong with this for lunch! I had red kidney beans available so substituted them for the navy beans. Include salmon and olive oil and you have 3 of Mayo Clinic’s Top 10 in one meal! Romaine and red peppers are not far behind. There’s nothing unhealthy in this recipe. It can be viewed at:

http://www.chefmd.com/recipe_display.php?id=50

Preparation Time: 15 minutes
Servings: 4
Calories: 274 per serving
Percent from Fat: 31%

Ingredients
1 (15 to 16 oz.) can no salt added navy beans, rinsed and drained
1 cup bottled well drained roasted red bell pepper strips
1 tablespoon extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 oz.) can sockeye salmon, drained, large bones and skin discarded
2 tablespoons fresh lemon juice (juice of 1/2 lemon)
6 cups chopped romaine lettuce
Chopped fresh basil or Italian parsley (optional)

Preparation
In a large bowl, combine beans, pepper strips, oil and pepper flakes, tossing to coat. Break salmon into chunks and place over beans in bowl. Drizzle lemon juice over salmon. Arrange lettuce on four serving plates. Toss mixture lightly and serve over lettuce. Top with basil, if desired.

Substitutions
Red leaf lettuce may replace the romaine lettuce.

Culinary Taste Tip
The small bones in the canned salmon are not noticeable when the salad is eaten and they provide an excellent source of calcium.

Culinary Technique Tip
When cooking with navy beans, presoak them and pour off the water. This makes them easier to cook and to digest.

Copyright© 2010, ChefMD®, LLC. All rights reserved. ChefMD® shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon. ChefMD® is a federally registered trademark of ChefMD®, LLC.

You can also view a video of Dr. Puma, ChefMD:

http://www.youtube.com/watch?v=2eSvYFTCZgI&feature=youtube_gdata

We couldn’t finish it all, but we will at dinner. I love variety and have to come up with at least one side dish for supper tonight. Stay tuned.

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