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Salmon, Fennel and White Bean Salad

  (Serves 6 as main course or 12 - 15 as an appetizer)

Elaine Murphy, who runs a barbecue stand in Kingston, MA on the South Shore made this salad for a Stony Hill wine tasting a La Maison du Vin in nearby Duxbury last spring. Many thanks, Elaine, for sharing this delicious and easy to prepare recipe.


1 1/2 lbs. cooked wild salmon, flaked
1 fennel bulb, shaved or cut on a mandoline
2-15oz. cans cannellini beans, drained and rinsed
1/2 English cucumber, thinly sliced
1 small carrot, grated
Fennel fronds, coarsely chopped
Fresh dill, coarsely chopped
Juice of 1 Meyer lemon
1/3 to 1/2 cup fruity olive oil
Kosher salt and fresh ground pepper to taste


Mix the first 7 ingredients together.  Whisk lemon juice and olive oil together and pour over salad.  Season with salt and pepper and gently toss.  Salad can be served on greens, grilled bread or scooped into endive leaves.