Cranberry Bean and Salmon Salad with Spinach and Radicchio

Ingredients

• Kosher salt
• 1 medium lemon
• 9 oz. (1-½ cups) dried cranberry beans, soaked
• ¼ cup extra-virgin olive oil
• 1 large shallot, cut into small dice (½ cup)
• 1 small clove garlic, mashed to a paste
• 1 tsp. ground coriander
• + 5 more ingredients
• • Freshly ground black pepper
  • ½ lb. skin-on salmon fillet (½ to ¾-inch thick),preferably wild
  • 2 cups (2 oz.) baby spinach
  • ½ cup thinly sliced radicchio (from half a small head)
  • ¹/₃ cup small sprigs fresh dill

Put the beans in a heavy-duty 4-quart saucepan. Add 6 cups cool water, or enough to cover the beans by about 1-inch. Bring just to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook, partially covered, stirring occasionally and adding hot water if necessary to kee...

View full recipe at Fine Cooking