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Receta Grilled Salmon, Warm French Potato Salad, Tomato Vinaigrette
by Global Cookbook

Grilled Salmon, Warm French Potato Salad, Tomato Vinaigrette
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  Raciónes: 4

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

  1. Start the grill or possibly preheat the broiler.
  2. Peel the potatoes and cut into quarters. Place in lightly salted water; boil till tender when tested with the sharp point of a knife.
  3. 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.
  4. Meanwhile, whisk together the vinaigrette ingredients. Set aside.
  5. 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.
  6. Grill or possibly broil the salmon for 4 to 5 min per side till done, carefully turning once.
  7. Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If you like, garnish with a sprig of basil.
  8. This recipe yields 4 servings.