Salmon and Spud Salad
Salmon and Spud Salad
Serves 4
Ingredients
1 pound fingerling potatoes
1/2 pound fresh green beans
1/2 pound fresh asparagus
4 salmon fillets (6 ounces each)
1 tablespoon plus 1/3 cup red wine vinaigrette, divided
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh arugula or baby spinach
2 cups cherry tomatoes, halved
1 tablespoon minced fresh chives
Directions
1. Cut potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in. pieces.
Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook,
uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4
minutes of cooking. Drain.
2. Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper.
Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4
in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.
3. In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with
remaining vinaigrette; toss to coat. Serve with salmon.
Nutrition Facts
1 salmon fillet with 2 cups salad: 480 calories, 23g fat (4g saturated fat), 85mg
cholesterol, 642mg sodium, 33g carbohydrate (8g sugars, 6g fiber), 34g protein.
