Salmon Summer Salads | Seasoned Cooking

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

Salmon Summer Salads