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“This is a great salad to make when you have leftover grilled salmon.”

Ingredients Nutrition

  • 13 cup virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary
  • 12 lb salmon steak (leftover grilled salmon is fine)
  • 3 sprigs of fresh thyme or 12 teaspoon dried thyme if using raw fish
  • 1 red bell pepper
  • 1 large lemon, juice of, plus more to taste if necessary
  • 3 cans white beans, drained
  • 10 cherry tomatoes, halved
  • 14 cup of diced shallot
  • 12 -15 green olives, pitted and coarsely chopped
  • 14 cup of minced fresh basil leaf
  • 14 cup of minced fresh parsley leaves
  • salt & freshly ground black pepper
  • 4 cups of torn assorted salad greens (trimmed, washed, and dried)


  1. If you are starting with raw salmon, start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Marinate the fish in the two tablespoons of olive oil and the thyme.
  2. When the fire is ready it should be quite hot; grill the fish for 3 to 4 minutes per side. At the same time, grill the red pepper. Cool, peel, and seed it, then cut into strips.
  3. Cool the fish, then cut it into small cubes and toss it with the lemon juice, beans, and remaining olive oil while you prepare the other ingredients. Add the tomatoes, shallots, olives, and herbs to the salmon. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary. Serve on a bed of greens, topped with the strips of grilled red pepper.

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