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Ingredientes
- Â Â Salt as needed
- 1Â 1/2 lb haricots verts
- Â Â (French string beans)
- 1 Tbsp. vegetable oil
- 1 pkt cremini mushrooms - (6 ounce) thinly sliced
- 1/4 c. lemon juice
- 1 tsp Dijon mustard
- 1 x garlic clove pressed or possibly chopped
- 1/8 tsp freshly-grnd black pepper
- 1/4 c. extra virgin olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 1/4 c. diced orange bell pepper
- 1/4 c. diced yellow bell pepper
- 1/3 c. diced red onion
- 1 lb grilled salmon cut small pcs
- Â Â Butter lettuce for serving
- Â Â Lemon slices for garnish
Direcciones
- Bring water to boil in a 6-qt pot. Add in 2 Tbsp. of salt. Fill a large bowl with water and ice.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 289 | 71% |
| Total Fat 32.35g | 40% |
| Saturated Fat 5.62g | 22% |
| Trans Fat 0.09g | |
| Cholesterol 62mg | 21% |
| Sodium 85mg | 4% |
| Potassium 586mg | 17% |
| Total Carbs 5.21g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.77g | 1% |
| Protein 24.16g | 39% |
