This light and easy salad combines the delicate flavors of cold-poached salmon with hearty cranberry beans, creating a complete and satisfying meal.
The cold-start poaching method ensures a juicy and flavorful salmon, while the salad is enhanced with fresh arugula, celery, fennel, and a tangy lemon vinaigrette.
This versatile dish can be enjoyed as a warm-weather dinner or as a hearty lunch, offering a refreshing alternative to heavier meals.
Whether you prefer to use dried beans or canned, this recipe provides a simple and delicious way to incorporate salmon and beans into a satisfying salad.
