Grilled Salmon with White Bean, Radish, Baby Romaine Salad

Prep: 20 minutes | Cook: 15 minutes Serves 4

Meaty fish like salmon hold up well on the grill and cook quickly, making them perfect for a weeknight dinner al fresco. Complimented by herby white beans and crunchy romaine, this balanced dish is full of fresh flavors.

  • 2 tablespoons olive oil
  • 2 pounds wild coho salmon, deboned, skinned
  • ¼ cup olive oil, divided, plus more for grilling
  • 2½ cups cannellini beans
  • ¼ cup plus 2 tablespoons tarragon leaves, chopped, divided
  • 3 tablespoon lemon juice, divided
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • Bowery Baby Romaine, 4.0 oz, hand torn
  • 1 bunch red globe radishes, thinly sliced
  • 1 black radish, thinly sliced
  • 1 purple radish, thinly sliced
  • 2 tablespoons lemon zest
  • kosher salt and freshly ground pepper
Recipe Preparation
  1. Prepare a grill for medium heat, and oil the grate. Oil salmon and season salmon with salt and pepper to taste, and then grill to desired doneness, 10 to 15 minutes.
  2. While the salmon is grilling, make the white bean mash: In a large bowl, mix 2 tablespoons oil, 2 cups beans, 2 tablespoons tarragon, 1 tablespoon lemon juice, onion powder, cumin, and cayenne. Mash the mixture with the back of a fork to a chunky consistency and season with salt and pepper. Set aside.
  3. In a large bowl, toss remaining ½ cup beans, romaine, and radishes with remaining 2 tablespoons olive oil, remaining 2 tablespoons lemon juice, remaining tarragon and lemon zest and season with salt and pepper.
  4. On a large serving platter, spoon the white bean mash, place the grilled salmon on top and arrange the romaine salad between the salmon slices.