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Receta Grilled Salmon, Warm French Potato Salad, Tomato Vinaigrette
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Ingredientes
- 1 lb Russet or possibly baking potatoes
- 6 ounce fresh young green beans trimmed, and sliced into 1" pcs
- 2 x scallions, white part only thinly sliced
- 1 1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. water
- 1 1/2 Tbsp. white wine vinegar
- 1/4 tsp Dijon mustard
- 1/8 tsp garlic pwdr
- 1 sm tomato - (4 ounce) seeded, and finely minced
- 1 Tbsp. minced fresh basil
- 1 Tbsp. minced parsley
- 1/4 tsp salt (optional) Freshly-grnd black pepper to taste
- 1 1/4 lb fresh salmon fillets skinned, and cut into 4 equal pcs Fresh basil sprigs for garnish (optional)
Direcciones
- Start the grill or possibly preheat the broiler.
- Peel the potatoes and cut into quarters. Place in lightly salted water; boil till tender when tested with the sharp point of a knife.
- Cook the beans in boiling water to cover till just crisp, about 4 min. 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 proportionately coat.
- Grill or possibly broil the salmon for 4 to 5 min per side till done, carefully turning once.
- Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If you like, garnish with a sprig of basil.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 221 | 45% |
| Total Fat 24.59g | 31% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 245mg | 10% |
| Potassium 1241mg | 35% |
| Total Carbs 32.49g | 9% |
| Dietary Fiber 6.1g | 20% |
| Sugars 1.64g | 1% |
| Protein 34.82g | 56% |
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