Salmon And Haricots Verts Salad With Lemon Herb Dressing

Directions

1. Bring water to boil in a 6-qt pot. Add in 2 Tbsp. of salt. Fill a large bowl with water and ice.
2. Healthy pinch off the stem ends of the haricots verts. Add in to the pot and cook till just tender, 1 to 2 min. The beans will turn bright green and retain a slight crunch. Drain and immediately plunge the beans into the ice water. This will set the color and stop the cooking. When the beans have cooled, remove and drain.
3. Heat the vegetable oil in a skillet over medium-high heat. Add in the mushrooms and 1/4 tsp. of salt. Cook the mushrooms till they have released their juices and are lightly browned, 4 to 6 min. Set aside to cold.
4. Whisk together the lemon juice, mustard, garlic, 1/4 tsp. of salt and the pepper. Slowly whisk in the extra virgin olive oil. Add in the rosemary and thyme. Whisk till the dressing holds together, about 1 minute.
5. Toss together the haricots verts, the orange and yellow bell peppers, onion, mushrooms and the dressing in a large bowl. Add in the salmon and mix gently. Serve on a bed of butter lettuce and garnish with thin slices of lemon.
6. This recipe yields 4 servings.
7. Comments: For a quick and easy way to grill salmon, brush filets with oyster sauce, dot with butter and cover with a few slices of lemon. Wrap the fish in foil and grill till flaky.