Green Bean And Smoked Salmon Salad

Dan    Appetizers & Co., Recipes     appetizers, awesome, delicious, recipes, salad, salmon, summer

What you’ll need…

1 cup white vinegar

2 TSP sugar

2 TSP salt

1/2 red onion (thinly sliced)

3 cups fresh green beans (trimmed, halved, blanched, and ice bathed. Wow, that’s a mouthful)

1 red bell pepper (julienned)

1 cup cherry tomatoes (halved or quartered)

2 fillets smoked salmon

Dressing:

1/2 cup sour cream

1/4 cup white wine vinegar

1/4 cup olive oil

3 cloves garlic (minced)

1/2 cup fresh chives (finely chopped)

1/4 cup fresh dill (chopped)

1 lemon (zest and juice)

1 TSP sugar

salt and pepper

I was just home in Saskatoon, Saskatchewan this past weekend for a wedding (not mine…definitely not mine…). On the Friday night, my parents were having some other relatives stay over as well, so we had an extended family dinner. My mom had picked the beans for this salad fresh from her garden. By some sort of Harry Potter-esque magic, these beans started out as purple, but as soon as you applied heat to them, they would turn to green. Now, I am not sure what kind of witchcraft was at work here, but it was cool nonetheless. We blanched the beans and put them in an ice bath, hence the reason why it is a ‘green bean’ salad and not a ‘magic purple bean’ salad. If you like more of a crunch, then feel free to opt out of the blanching.

We’re going to start off by doing a quick pickling of the red onion. Combine the first three ingredients in a small pot, and let it come to a boil on the stove. Remove from heat, toss in the sliced red onion, make sure all of the onion is submerged, and set aside for 5 minutes. While you’re waiting, place all of the remaining vegetables in a large bowl, followed by the salmon (just break it up into decent sized chunks with your hands). Next, strain the quick-pickled onions and add them to the bowl.

Moving onto the dressing…combine all ingredients into a medium-sized bowl and whisk to combine. Salt and pepper to desired seasoning. Pour dressing over top of the salad ingredients and toss gently to combine (don’t shred the salmon!). Place in refridgerator for at least one hour to chill. When you’re ready to dish it out, finish it off with a nice portion of cracked black pepper. Bam!

Best enjoyed outside…Summer is almost over after all!

Serves 4-5

Total prep time…15 min (not including chill time)

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