If you are completely exhausted, substitute the salmon steaks with canned salmon. Buy one large can (18 ounces), drain, and arrange the chunks atop the salad. Buy hard-boiled eggs from the salad bar at the market, or boil your own (see Tidbit, page 90).

　　

Ingredients

4 servings

　　Salt

　　1 pound trimmed green beans (many markets have packages of trimmed raw beans in the produce section)

　　6 tablespoons extra-virgin olive oil (EVOO)

　　4 6-ounce portions salmon fillets, skin off

　　Freshly ground black pepper

　　1/2 cup pitted kalamata olives or, if you are feeling industrious, get the tiny Niçoise black olives, but you will have to pit these yourself

　　4 anchovy fillets

　　1 garlic clove, smashed out of its skin

　　1 lemon, zested, then cut into wedges

　　2 tablespoons capers, drained

　　2 tablespoons sherry vinegar or red wine vinegar

　　6 cups mixed greens (1 sack)

　　1 small red or yellow bell pepper, cored, seeded, and cut into thin strips

　　1 handful fresh flat-leaf parsley, chopped

　　1 cup (about 20 leaves) fresh basil, torn

　　1/2 small red onion, thinly sliced

　　4 hard-boiled eggs

　　2 vine-ripe tomatoes, each cut into 8 wedges

　　

Step 1

Fill a large skillet with 1 inch of water, place it over high heat, and bring it to a boil. Add a large pinch of salt and the green beans. Cook the green beans for 1 to 2 minutes, drain, and run under cold water to stop the cooking process. Place the skillet back on the stove over medium-high heat with 2 tablespoons of EVOO (twice around the pan). Season the salmon steaks with salt and pepper. Add the salmon to the skillet and cook on both sides for 3 to 4 minutes or until cooked to desired doneness. While the salmon is cooking, make the olive dressing.

　　

Step 2

In a food processor or blender, combine the olives, anchovies, garlic, lemon zest, capers, and sherry or red wine vinegar. Process the dressing for about 30 seconds, then, while the machine is still running, add about 4 tablespoons of EVOO in a slow steady stream. Reserve the dressing.

　　

Step 3

On a platter toss together the cooled green beans, mixed greens, bell pepper, parsley, basil, and red onion. Cut the hard-boiled eggs into quarters. Arrange the eggs and tomato wedges around the platter. Arrange the cooked salmon steaks on top of the salad and drizzle with the olive dressing. Serve with lemon wedges for squeezing over the salmon.

　　Rachael Ray's 30-Minute Get Real Meals