Salmon Salad with Beans

• 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
• 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
• 4 cups 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.
2. Marinate the fish in the 2 tablespoons of olive oil and the thyme.
3. When the fire is ready it should be quite hot grill the fish for 3 to 4 minutes per side.
4. At the same time, grill the red pepper.
5. Cool, peel and seed it, then cut into strips.
6. 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.
7. Add the tomatoes, shallots, olives, and herbs to the salmon.
8. Taste for salt and pepper and correct the balance between olive oil and lemon juice if necessary.
9. Serve on a bed of greens, topped with the strips of grilled red pepper.

salmon, extravirgin olive oil, thyme, red, lemon, white beans, tomatoes, shallots, black, fresh basil, parsley, salt, salad greens

Taken from www.epicurious.com/recipes/food/views/salmon-salad-with-beans-15631 (may not work)