Trying to add more Omega-3 to your diet?
Have you tried pairing salmon with beans? This traditional Mediterranean recipe is right in time for Spring meals on the seashore or your outdoor get-together. We’ve added a bit of south Asian flare with curry powder and sweet red peppers to really kick up the flavor volume in this dish.
The most traditional versions of Mediterranean fish dishes include the flavors of saffron, rice and notes of citrus. This salad shifts the focus of light spring flavors towards zesty spices and a more wholesome, earthy grounding in the sweet cucumbers, curry and parsley.
The flavor profile of this easy salmon salad works well for lunch or brunch. It whips up fast for servings and keeps well if refrigerated quickly. It’s a guaranteed palate-pleaser for your family and friends, so be sure to break it out at the next gathering or party!
- 3 cups Randall Mixed Beans, drained and rinsed
- 1/2 cup cubed cucumber, seeds removed
- 1/2 cup cubed sweet red pepper
- 1 15 1/2-ounce canned salmon
- 1 cup mayonnaise
- 1/4 cup minced parsley
- 1 teaspoon mild curry powder
- 1/4 teaspoon salt
- Dash of black pepper
- 4-5 midget sweet pickles, for garnish
In a large bowl, combine Randall Beans, sweet pickles, cucumber, and sweet red pepper. In another bowl, combine mayonnaise, parsley, and curry powder. Drain salmon and remove bones and the skin. Break into medium size chunks. Add the mayonnaise mixture to the vegetable mixture and fold in salmon chunks.
Serve salmon mixed bean salad chilled on lettuce leaf with pickle fans as garnish.
Makes 4 to 5 servings.