 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 1/4 pounds medium-size round red potatoes, halved |
3/4 pound fresh green beans, trimmed |
1 tablespoon lemon juice |
2 teaspoons low-sodium worcestershire sauce |
1 teaspoon olive oil |
1 pound salmon fillets |
vegetable cooking spray |
1 cup seeded, diced tomato |
1/4 cup balsamic vinegar |
2 tablespoons dijon mustard |
1 teaspoon sugar |
1 teaspoon olive oil |
1/2 teaspoon low-sodium worcestershire sauce |
1 clove garlic |
1/4 cup sliced ripe olives |
8 cups mixed baby salad greens |
Directions:
1. Cook potatoes in a saucepan in boiling water to cover 12 minutes or just until tender. Drain and let cool.
2. Cook green beans in saucepan in boiling water 3 to 5 minutes or until crisp-tender; drain and cool slightly. Cut beans in half crosswise.
3. Combine lemon juice, Worcestershire sauce, and 1 teaspoon olive oil; brush mixture on salmon. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and potato on rack; grill, covered, 6 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon and potato from grill. Flake salmon into large chunks with a fork; cut potato into quarters.
4. Combine diced tomato and next 6 ingredients in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides.
5. Combine salmon, potato, beans, 1/2 cup tomato mixture, and olives; toss lightly.
6. To serve, place 2 cups salad greens on each of 4 plates. Spoon salmon mixture evenly over greens. Drizzle remaining tomato mixture evenly over salads.
|
|