Lunch: Poached Salmon with Green and Yellow Bean Salad

Recipe by Curtis Stone When you have gorgeous fresh food in the house, it begs to be cooked. This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. (You can make it with just green beans w

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Poached Salmon with Green and Yellow Bean Salad

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 sprig fresh tarragon
2 lemons
10 white pearl onions
4 skinless salmon filets
kosher salt and freshly ground black pepper
12 oz. thin green beans
12 oz. thin yellow wax beans
6 radishes
1/4 c. extra-virgin olive oil

Instructions

Remove leaves from tarragon; reserve stems. Coarsely chop enough leaves to make 2 teaspoons.
Slice 1 lemon into thin rounds. In alarge skillet, combine lemon rounds, tarragon stems, and one-third of onions and add enough cold water to come two-thirds of way up sides. Cover and bring water to a simmer over medium-high heat.
Season salmon with salt and pepper. Lay filets in skillet and add hot water if needed to submerge them completely. Cover, reduce heat to low, and cook salmon, without simmering, for about 7 minutes, or until opaque with a rosy center when flaked in thickest part with tip of a small knife. Using a slotted spatula, transfer salmon filets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add green and yel­low beans and cook for about 3 minutes, or until crisp-tender. Drain well, then plunge beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels.
In a large bowl, toss beans, radishes, and remaining onions with chopped tarragon. Grate zest from the remaining lemon over vegeta­bles. Squeeze juice from lemon and add to bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper and toss again.
Place a salmon filet on each of four dinner plates. Divide salad among plates and serve at once.