Salmon bean salad

Delight your taste buds with a delectable salmon bean salad. Pairing the richness of salmon with the earthy flavors of beans, this dish is a culinary masterpiece.

Ingredients:

• 450g (450g) dried cranberry beans (see note)
• 1 medium yellow onion, halved
• 2 medium cloves garlic
• 2 whole stalks celery, plus 2 finely diced stalks, divided
• 1 carrot, peeled
• 2 bay leaves, divided
• Kosher salt
• 230g (225g) skinless, boneless salmon fillet
• 1 lemon, halved and juiced, plus 4 tablespoons (60ml) fresh juice from 1 lemon
• 1/2 cup (120ml) extra-virgin olive oil
• 1 small shallot, minced
• 1 tablespoon (10g) dill, minced
• Freshly ground black pepper
• 1 medium (8-ounce; 225g) fennel bulb, diced, fennel stalks and fronds reserved for another use
• 230g arugula (225g; 2 loosely packed quarts)

Instructions:

1. To Prepare the Beans (see note): Start by placing the beans in a spacious bowl and covering them with water, making sure they are submerged by at least 4 inches. Leave them to soak overnight. The following day, discard the water, transfer the beans to a large pot, and cover them with fresh cold water, ensuring they are submerged by at least 2 inches. Add an onion that has been halved, garlic, 1 celery stalk, carrot, and 1 bay leaf to the pot. Season with salt. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook until the beans are completely soft, which usually takes about 45 minutes. (The cooking time for the beans may vary depending on their age and type; taste them every 5 minutes until they are ready.) Set them aside to cool.In the meantime, place the salmon in a large saucepan and add enough cold water to cover it. Include 1 stalk of celery, the remaining bay leaf, and the lemon halves along with their juice. Heat the mixture over medium heat until a thermometer reads 170°F (or until the water is just below a simmer if you do not have a thermometer), and then adjust the heat to maintain that temperature. Cook until the salmon reaches an internal temperature of 115 to 120°F, which usually takes about 20 minutes. (If you do not have a thermometer, the salmon should easily flake when it is ready.) Drain the salmon, discard the aromatics, and let it cool in the refrigerator.Use your fingers to break the salmon into large pieces. In a spacious bowl, whisk together the remaining 4 tablespoons of lemon juice, olive oil, shallot, and dill. Season with salt and pepper. Add the cooled and drained beans, diced celery, diced fennel, and arugula, and mix well. Add the salmon, season with salt and pepper, and gently toss to combine. Serve immediately.

Summary:

• Calories: 2136 kcal
• Fat: 145 g
• Protein: 87 g
• Carbs: 141 g
• Potassium: 5080 mg
• Magnesium: 426 mg