Total Time

　　About 1 1/2 hours, plus time to heat the grill

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

　　

Ingredients

Makes 4 servings

　　1/2 pound salmon steak (leftover grilled salmon is fine)

　　1/3 cup extra-virgin olive oil, plus 2 tablespoons if using raw fish, plus more to taste if necessary

　　2 tablespoons extra-virgin olive oil

　　more extra-virgin olive oil to taste if necessary

　　Several sprigs fresh thyme or 1/2 teaspoon dried thyme, if using raw fish

　　1 red or yellow bell pepper

　　Juice of 1 large lemon, plus more to taste if necessary

　　3 cups cooked or canned white beans, drained

　　10 cherry tomatoes, halved

　　1/4 cup diced shallots

　　12 to 15 good black or green olives, pitted and coarsely chopped

　　1/4 cup minced fresh basil leaves

　　1/4 cup minced fresh parsley leaves

　　Salt and freshly ground black pepper to taste

　　freshly ground black pepper

　　4 cups torn assorted salad greens (trimmed, washed and dried)

　　

Step 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 2 tablespoons of olive oil and the thyme.

　　

Step 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.

　　

Step 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.

　　Reprinted with permission from How to Cook Everything by Mark Bittman. © 2008 Wiley