Salmon Salad with White Beans, Blue Cheese, and Dried Cranberries | The Jewish Week | Food & Wine

Salmon Salad with White Beans, Blue Cheese, and Dried Cranberries

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Salmon Salad with White Beans, Blue Cheese, and Dried Cranberries

Salmon Salad with White Beans, Blue Cheese, and Dried Cranberries/ Ronnie Fein

Servings & Times
Yield:
  • 4 servings
Ingredients

2 cups crumbled leftover cooked salmon (or 15-ounce can red salmon, drained)

15-ounce can white beans, rinsed and drained

1 cup thawed frozen peas

3/4 cup crumbled blue cheese

4 scallions, chopped

1/2 cup dried cranberries

1 tablespoon grated fresh orange peel

1 tablespoon chopped fresh dill

2 teaspoons chopped fresh mint

1/4 cup vegetable oil

2 tablespoons lemon juice

2 tablespoons orange juice

salt and freshly ground black pepper to taste

Steps

Place the salmon in a large bowl and break it up slightly. Add the beans, peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and orange juice. Pour over the ingredients and toss. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.


Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.