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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Recipes using calcium-rich canned salmon from Good Food Magazine March 1988 Ingredients:
1 lb potato, pared |
12 ounces green beans, trimmed, cut into 2-inch lengths |
1/2 cup olive oil |
1/2 cup fresh lemon juice |
1 teaspoon grated lemon zest |
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 cucumber, pared, seeded, thinly sliced |
1/3 cup brine-cured black olives, halved, pitted (such as nicoise, calamata, etc.) |
4 large leaves curly lettuce, thinly shredded |
1 (15 1/2 ounce) can red salmon, dark skin removed, chilled |
2 plum tomatoes, quartered lengthwise |
Directions:
1. Boil potatoes in large pot of salted water 15 minutes. Add beans, cover pot, and cook 8 minutes. Drain and cool under cold running water. Slice potatoes 1/4-inch thick.
2. Whisk oil, lemon juice, zest, thyme, salt, and pepper together in small bowl.
3. Place potatoes, beans, cucumber, onion, and olives in large bowl, add 1/4 cup dressing, and toss to coat.
4. Toss lettuce with 2 T. dressing and arrange on platter. Spoon vegetables on top. Pour remaining dressing over salmon and carefully spoon chunks over vegetables. Garnish with tomatoes. Serve at room temperature.
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