Salmon Summer Salads

For the Beans:
  • 8 oz. dried pinto beans
  • 4 c. cold water
  • 2 tsp. salt
  • 4 cloves garlic, divided
  • ¼ c. olive oil
  • ¼ c. red wine vinegar
  • 1 tsp. dried oregano
  • ½ tsp. crushed red pepper flakes
  • Fresh ground pepper
For the Salmon and Asparagus:
  • 1 T. cooking fat - I used bacon fat
  • Salt and pepper, to taste
  • 4 boneless salmon fillets
  • 1 bunch asparagus - ends trimmed, cut into 1" pieces
  • 2 T. finely chopped green garlic
For the Salads:
  • 16 oz. mixed salad greens, torn
  • 2-3 French radishes, sliced
  • 2 green onions, sliced

To make the beans, place them, the water, salt, and 2 cloves of garlic (chopped) in a pressure cooker and cook on high pressure for 30 minutes. Allow the beans to naturally release the pressure before draining and adding the remaining ingredients - including the remaining 2 cloves of garlic, minced. Stir to combine. Taste and season with additional salt if desired. Cover and transfer the beans to the refrigerator. Let marinate for at least 1 hour while you prepare the rest of the salad. (Alternately, you can opt to make a double batch of the beans for the Steak and Kale Caesar Salad and enjoy two beautiful main dish salads in a few days.)

While the beans are marinating, prepare the salmon and asparagus. Heat the cooking fat of your choice in a cast iron or similarly heavy nonstick skillet over medium-high heat. Lightly season the salmon with salt and pepper and add the fillets to the hot pan. Sear for 3-5 minutes per side to reach your desired level of doneness. Remove the fish to a plate and keep warm. Add the asparagus and green garlic to the hot pan and sauté until crisp-tender. The green garlic should be slightly fried and the asparagus should be bright green and a little browned at the edges.

Place the salad greens in a large salad bowl. Add the marinated beans, asparagus, radishes, green onions, and tomatoes. Toss well and portion out to four serving plates. Add a salmon fillet to each salad and, if desired, top with a few sautéed pieces of asparagus and green garlic. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 45 minutes plus marinating time for the beans
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