Baby Greens Salad With Salmon Peas And New Potatoe... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A refreshing salad that is a meal in itself. Baby greens, peas, potatoes, and a tangy, mustardy dressing. Ingredients:
for the mustard vinaigrette |
1 tablespoon finely chopped shallots |
3 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
2 tablespoons olive oil |
salt to taste |
freshly ground black pepper |
for the grilled salmon |
4 salmon fillets, about 4 to 5 ounces each |
1 tablespoon olive oil |
for the baby greens salad |
8 cups baby greens, washed |
1 cup freshly shucked, raw peas |
1 pound small red bliss potatoes, boiled and halved |
Directions:
1. For the mustard vinaigrette: Place the shallots, vinegar and mustard in a small mixing bowl and whisk to combine;
2. Continue whisking and slowly add the olive oil;
3. Season to taste with salt and pepper.
4. For the grilled salmon: Preheat the grill to medium-high;
5. Brush the salmon fillets with olive oil and season with salt and pepper;
6. Grill or bake the salmon on both sides until cooked through, about 4 to 6 minutes per side, depending on the thickness of the fillet;
7. Transfer the salmon to a cutting board and let cool.
8. For the baby greens salad: Slice the salmon into strips and place them in a mixing bowl;
9. Add the peas, new potatoes and half of the vinaigrette;
10. Gently toss to coat the salmon and vegetables;
11. Place the baby greens in a separate bowl and toss it with the remaining vinaigrette;
12. Arrange the salmon, peas and potato mixture on top of the baby greens in a serving bowl.
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