Bean & Salmon Salad with Anchovy-Arugula Dressing

September/October 2009

Your rating: None Average: 3.9 (46 votes)

This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with anchovies and arugula. Canned wild Alaskan salmon is a healthy and environmentally sound choice. Thoroughly drain the beans so the salad doesn’t taste watered down. Sometimes heating beans slightly makes it easier to drain off the cooking liquid.

Bean & Salmon Salad with Anchovy-Arugula Dressing

3 Reviews for Bean & Salmon Salad with Anchovy-Arugula Dressing


I used half the amount of beans it asked, since it was just for my husband and me. I also substituted salad shrimp for the anchovies. I just can't stomach anchovies.
Other than that, I made it as directed. I put the mixture on top of a spring salad mix and added extra avocado.
Splashed a little lemon on top of it and it was delish!

Easy to make

very dry and I doubled up the dressing...would need to modify a lot if I make it again

good, but lacks zing

Tasty, but lacking something. Maybe it's because I left out the radishes (substituted red peppers), but I feel like it needed a little zip. Maybe a little tangy or nutty cheese? Next time. It's definitely worth trying again.

Comments (2)

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Anonymous wrote 2 years 46 weeks ago

I thought this recipe was

I thought this recipe was awful and I would never make it again. Odd, because I like beans and I like salmon, so it must have been the dressing that was so uninspired.

joelle_18 wrote 3 years 27 weeks ago

absolutely delicious.

absolutely delicious. adaptable to vegetarians. full of goodness. i added tomatoes and red peppers and left out the arugula and radishes. adapted it to the ingredients i had at the time.

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