Salad with lightly salted salmon

Description

Perfect for everyday meals. For the salad, salmon can be fried or used raw (though raw red fish doesn't actually exist). I used lightly salted salmon, which results in a very tasty salad. You can substitute the salmon with other salmon species or a more budget-friendly option like chum salmon. The listed ingredients yield 4–6 servings. The salad can be chilled in the refrigerator for a few minutes before serving, but this step is optional. Garnish as desired and serve.

Instructions

1. 1

   Step 1

   I put the beans in a bowl and pour water over them, enough to cover by three fingers. I leave the beans overnight.

2. 2

   Step 2

   I drain the water and transfer the beans to a large pot, cover with water by 2 centimeters, and add half an onion, garlic, one celery stalk, carrot, bay leaf, and salt. I place the pot on the stove and, after it comes to a boil, simmer over low heat for 45–55 minutes. Then I drain the water and let the beans cool.

3. 3

   Step 3

   I pour the juice of half a lemon over the salmon, let it sit for a few minutes, then slice it thinly.

4. 4

   Step 4

   For the dressing: I squeeze the juice from the second half of the lemon into a bowl, add olive oil, finely chopped shallot and dill, season with salt and pepper, and mix well.

5. 5

   Step 5

   I place the cooled beans into a bowl, finely chop the celery and fennel, add them to the beans along with arugula. I mix everything well, then dress the salad with sauce, add the salmon, and season with salt and pepper if needed. Serve immediately.