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Patagonia Provisions

Four Bean Salad with Wild Sockeye Salmon

This delicious salad features the convenience of our salmon and canned beans along with the bright, fresh flavors of produce from your local farmer’s market. A satisfying, hearty way to refuel after a long day on the trail or at the office.


WILD SOCKEYE SALMON WITH LEMON PEPPER

Ingredients for 4-5 servings

  • 1 (6 oz) pkg Patagonia Provisions Wild Sockeye Salmon with Lemon Pepper (reserve oil from pouch)
  • ½ cup fresh green beans
  • ½ cup organic cooked cannellini beans
  • ½ cup organic cooked black eye peas
  • ½ cup organic cooked garbanzo beans
  • ½ basket cherry tomatoes
  • 1 cup fresh baby spinach and/or arugula 
  • ¼ cup extra virgin olive oil
  • 1 fresh lemon
  • 2 teaspoons grain mustard
  • 1 tablespoon fresh farmers market dill
  • ¼ cup green onions
  • Salt and fresh ground pepper

Dressing

Combine and mix -

  • ¼ cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tsp grain mustard
  • 1 tbsp fresh dill, chopped
  • Reserved salmon and olive oil from pouch
  • Zest of lemon, finely grated (to taste)
  • Salt and fresh ground Black Pepper (to taste)

Green Beans

  • Bring 4 cups water to a boil
  • Cut green beans into 2 inch long pieces
  • Add green beans to boiling water for 1 minute
  • Remove green beans from water and drain

Putting it all together

  • In a large bowl combine all beans and ¼ cup green onions. Wash and cut cherry tomatoes in half, then add. Add half of the dressing until evenly coated. Arrange spinach and/or arugula greens on plate and add bean mixture to top. Pour remaining dressing on top and then finish with Wild Sockeye Salmon with Lemon Pepper crumbled, or leave as fillet.