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Patagonia Provisions

Four Bean Salad with Wild Sockeye Salmon

This delicious salad feature combines the convenience of canned beans and our ready-to-eat salmon with the bright, fresh flavors of produce from your local farmer’s market. 


WILD SOCKEYE SALMON WITH LEMON PEPPER

SKILL LEVEL: EASY

Makes 4-5 servings

  • 1 (6 oz) pouch Patagonia Provisions Lemon Pepper Wild Sockeye Salmon  (reserve oil from pouch)
  • ½ cup fresh green beans, cut into 2-inch pieces
  • ½ cup organic canned cannellini beans
  • ½ cup organic canned black eye peas
  • ½ cup organic canned garbanzo beans
  • ½ basket cherry tomatoes, halved
  • ¼ cup green onions
  • 1 cup fresh baby spinach and/or arugula 
  • ¼ cup extra virgin olive oil
  • 1 fresh lemon
  • 2 tsp grain mustard
  • 1 tbsp fresh farmers market dill
  • Salt and fresh ground pepper
  • Lemon-Dill dressing (see recipe below)

For Lemon-Dill Dressing

  • Reserved salmon and olive oil from pouch
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tsp grain mustard
  • 1 tbsp fresh dill, chopped
  • Zest of lemon, finely grated (to taste)
  • Salt and fresh ground pepper, to taste
  • In a small bowl, combine all ingredients and mix well

    Putting it all together

    • Bring 4 cups of water to a boil, add green beans, and boil for 1 minute. Drain. 
    • In a large bowl combine all beans and green onions.
    • Add half of the dressing and toss until evenly coated.
    • Arrange spinach and/or arugula greens on plate and top with bean mixture.
    • Drizzle with remaining dressing and finish with salmon (crumbled or whole filet).