Photo: Jean Allsopp; Styling: Mindi Shapiro
Yield
Makes 4 servings

How to Make It

Step 1

Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.

Step 2

Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.

Step 3

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

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Ratings & Reviews

jb1234's Review

jb1234
June 07, 2014
Delicious! Great salad for a summer picnic, everyone loved it!! Only suggestion, roast the garlic first with a little bit of olive oil, then add garlic and olive oil to the dressing mix.

crazy4sushi's Review

crazy4sushi
March 31, 2012
N/A

tfoodie's Review

tfoodie
April 25, 2009
Amazing! I never would have thought to try this, but I stumbled on this recipe while trying to find a use for a large amount of leftover grilled salmon. I almost left out the anchovy paste, but on the recommendation of the last reviewer I decided to go for it. The flavor combination is absolutely fabulous. With so many recipes to try there are only a few that make it into my recipe box for repeats, but this is definitely one of them. Delicious, healthy, and aesthetically pleasing to boot.