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Alaskan Salmon and White Bean Salad

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Today's recipe is perfect for a hot summer day!
It comes to us courtesy of theAlaska Seafood Marketing Institute, a non-profit organization supported by Vital Choice Wild Seafood & Organics. 

Alaskan Salmon and White Bean Salad
Serves 8
Cannellini Bean Marinade
3 cans Cannellini beans, 15.5 oz. can
3/4 cup tomatoes, small dice
8 oz. red onion, 1/8 inch rings cut in half
1 oz. basil leaves, fresh, chopped
1 1/2 cups balsamic vinaigrette*, prepared
1 tsp. sea salt
*About 1 cup organic extra virgin olive oil and 1/2 cup organic balsamic vinegar... with Italian herbs, if desired.
Alaska Salmon Fillets
2 lbs. Alaskan Salmon fillet portions, 4 to 6 oz each
2 tsp. Italian seasoning
2 tsp. sea salt
8 oz. baby greens
2 Tbsp. and 2 tsp. basil, fresh, chiffonade (cut into long, thin strips)
Cannellini Bean Marinade 
  • Drain and rinse beans. Place in a bowl and add all ingredients. Gently stir. Cover and refrigerate. Best if allowed to marinate at least 4 hours.
Alaska Salmon Fillets
  • Season each salmon fillet with 1/4 tsp. of Italian seasoning, 1/4 tsp. salt and 1/8 tsp. pepper and set aside. 
  • Heat 1 Tbsp. olive oil in sauté pan and add fillet. Cook for 2-3 minutes. Gently turn and cook another 1-2 minutes or until fillets are opaque throughout. Remove from heat and set aside.
Salad assembly
  • Lay 1 oz. baby greens on serving plate. Top with 1/2 cup of marinated beans. Place cooked salmon fillet over beans. 
  • Drizzle with olive oil and 1/2 tsp. balsamic vinegar. Finish with a pinch of salt and pepper. Garnish with 1 tsp. basil.
Alternative serving ideas
  • Place Cannellini beans over thin crust pizza and top with flaked salmon to make an Italian tostada. Sprinkle with shaved Parmesan and warm in oven.
  • Roll beans, greens, and salmon into lavosh flat bread. Cut into pinwheels and serve as an appetizer.

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