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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Like the French salad with tuna steak... Ingredients:
36 ounces salmon fillets |
1 lb small red potato, halved |
8 ounces fresh green beans, trimmed |
1 1/2 cups cherry tomatoes, halved |
6 cups mixed baby greens |
1/2 cup pitted kalamata olive, halved |
2 tablespoons white wine vinegar |
2 tablespoons course-grain vinegar |
1/4 cup olive oil |
1/2 teaspoon dried herbes de provence |
sea salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Prepare grill.
2. Place potatoes in enough salted water to cover. Bring to boil over high heat. Cook until tender (approx 10-12 mins). Add beans during last 3-4 minutes. Drain. Rinse with cold water to cool. Set aside.
3. In bowl, whisk together vinegar, mustard, herbes de Provence, salt and pepper, whisk in oil until combined. Brush skinless side of salmon with 2 Tbs. dressing. Grill over direct heat, skin side up, until just cooked (approx 2-3 mins per side).
4. Place greens on serving platter, arrange potatoes, beans, tomatoes, olives and salmon over greens. Drizzle with remaining dressing.
5. Quick option:.
6. Brush salmon with dressing. Broil salmon 4 from heat source, skin side down for 6 minutes.
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