Beer makes batters better, meat more tender, and sauces more flavorful.
Grilled Salmon Over Warm French Potato Salad with Tomato Vinaigrette
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- #92114
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound Russet potatoes
6 ounces fresh young green beans, trimmed and sliced into 1 inch pieces
2 scallions, white part only, thinly sliced
Tomato Vinaigrette
1 1/2 tablespoon olive oil
1 tablespoon water
1 1/2 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1 small tomato, seeded and finely chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
1/4 teaspoon salt (optional)
freshly ground black pepper
Salmon
1 1/4 pound fresh salmon fillets, skinned, and cut into serving pieces
fresh basil for garnish (optional)
directions
Start the grill or preheat the broiler.
Peel the potatoes and cut into quarters. Place in lightly salted water and boil until tender when tested with the sharp point of a knife.
Cook the beans in boiling water to cover until just crisp, about 4 minutes. Drain and refresh in ice water. Drain again. Place in a medium bowl. Combine with scallions.
Meanwhile, whisk together the vinaigrette ingredients. Set aside.
Drain the potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.
Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.
Mound the potato salad on individual serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
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