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Recipe: salmon and green bean salad with viniagrette (01.15.15)

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Salmon and Green Bean Salad with Vinaigrette

  • 1 pound green beans, trimmed
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 3 tablespoon extra-virgin olive oil, divided
  • 1 tablespoon minced shallots
  • 4 (3-ounce) salmon fillets
  • 4 cups mixed salad greens or baby spinach
  • 1/4 cup Vidalia or other sweet onion, thinly sliced
  • 2 hard-cooked large eggs, sliced, whites only
  • No Salt Seasoning and Pepper, to taste


  1. Place beans in large pan of boiling water; cook 2 minutes.
  2. Drain and plunge beans into ice water; drain.
  3. Combine vinegar, mustard, 2 tablespoons oil, shallots and pepper in small bowl, stirring well with whisk; set aside. Do not add salt seasoning.
  4. Sprinkle both sides of each fillet with no salt seasoning and pepper.
  5. Bring remaining tablespoon of oil up to medium high in a large frying pan.
  6. Place fish in pan skin side up; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
  7. Arrange 1 cup greens or spinach in each of 4 bowls; top with onion, an egg white, and beans. Top with salmon; drizzle with dressing.