White Bean, Citrus and Salmon Salad


Core Recipe
Servings | 4
Preparation Time | 20 min
Cooking Time | 0 min
Level of Difficulty | Easy

main meals | Salmon and beans provide wonderful accents to the citrus in this no-cook meal - perfect for a hot summer night.

15 oz canned white beans, drained and rinsed
16 oz canned salmon, pink, flaked with a fork, bones removed
1 small red onion(s), diced
1 bunch arugula, stems removed, chopped
1/4 cup parsley, fresh, chopped
1 tsp lemon zest
1 tsp thyme, fresh, chopped
3 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 tsp table salt
1/2 tsp black pepper, freshly ground

Instructions


1. Combine all ingredients in a large bowl; mix thoroughly and serve. Yields about 1 1/2 cups per serving.




1 sprays cooking spray
1 1/4 pound uncooked cod, four 5 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water)
1/4 cup fat-free sour cream
1/4 cup onion(s), chopped
1/2 tsp garlic powder
3 cup yellow summer squash, steamed

Instructions


1. Preheat oven to 400ºF. Coat a shallow baking pan with cooking spray.
2. Season both sides of cod with salt and black pepper. Place fish in prepared pan and set aside.
3. In a food processor, combine spinach, sour cream, onion and garlic powder; process until smooth. (Note: If you don’t have a food processor, combine spinach ingredients in a blender or mix together by hand.)
4. Spoon spinach mixture evenly over cod in pan. Cover pan with foil and bake 10 minutes. Uncover and bake until fish is fork-tender, about 5 minutes more. Yields 1 piece of cod, about 1/3 cup of spinach mixture and 3/4 cup of squash per serving.