Oceanaire Shares Refreshing Recipe For Salmon White Bean Salad

Memorial Day is coming up quick. Which means, summer is just around the corner.

While appetites can increase with summer activities, sometimes the weather feels us feeling full.

So, Minneapolis' Oceanaire is offering up light, refreshing recipes for summer.

Executive Sous Chef Lawrence Kirkland shared a recipe for a wild Alaskan salmon with Mediterranean white bean salad below.

Ingredients:

2 lbs salmon, wild fillet
14 oz. can Garbanzo beans (drained and rinsed)
15 oz. can Cannellini beans (drained and rinsed)
1/2 cup sundried tomatoes  (julienne)
1 small red onion  (julienne)
1 bunch asparagus (blanched, bias cut thin)
1 bunch parsley Italian (chopped)
1/4 cup basil (chiffonade)
1/2 lemon  (zest & juiced)
2 tsp garlic (minced)
1/2 cup white balsamic
1/2 cup EVOO
Salt and pepper to taste
Balsamic glaze to taste

Directions
Combine all ingredients in large bowl and refrigerate for four hours.

Salmon Preparation:

Pre-heat the grill to 400 degrees F.
Cut the salmon fillet into eight equal portions and season with oil, salt and pepper
Place the salmon flesh side down and cook for 2-3 minutes on each side, depending on the thickness of the fillet.
While the salmon is cooking warm up the bean salad in a sauté pan over medium heat just enough to warm the salad through.

To plate and impress

Place a 1/3 cup of salad on a plate top with the salmon and drizzle with balsamic glaze and enjoy!