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Ingredientes
- vinaigrette
- 1/4 c red wine vinegar
- 2 tsp mustard
- 1 tsp sugar
- fresh lemon or lime
- 1/2 c olive oil
- for the salmon
- 1 salmon fillet about 1 lb
- salt and pepper
- 4 yokon gold or red peeled and quartered
- 2 ears corn
- handful of green beans trimmed chopped into 1 inch pieces
- 1 cup chewrry or grape tomatoes
- 1 cucumber peeled seeded and chopped
- 5-6 scallions chopped
- 2 tbsp chopped cilantro
Direcciones
- preheat oven to 400
- make the vinaigrette and set aside
- make the salmon: sprinkle the salmon with salt and pepper and roast in fouil lined dish for about 15 min. or on grill with brushed on olive oil salt pepper abd dash of honey
- meanwhile bring a pot of water to boil. steam the potatoes until knife through them has no resistance about 10 min. remove to a large serving bowl. add the corn to the same pot of water boil for 4 minutes remove to a cutting board allow to cool and slice off the kernals ( or use frozen or canned kernels) add to the serving bowl. add beans to the same pot of water and cook for 3 min. remove and add to the serving bowl. add the tomatoes, cucs scallions cilantro and salmon to the bowl. toss with vinaigrette and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 302 | 80% |
| Total Fat 34.06g | 43% |
| Saturated Fat 5.29g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 66mg | 3% |
| Potassium 350mg | 10% |
| Total Carbs 7.28g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.76g | 2% |
| Protein 11.42g | 18% |
