Salmon Salad

I whipped up another dinner from my new favorite cookbook, "Dinner: A Love Story", last night and it was a hit (if I do say so myself)!

I made salmon salad.  Here is the recipe:

Ingredients

• For the vinaigrette:
• 1/4 cup red wine vinegar
• 2 teaspoons mustard
• 1 teaspoon sugar
• Squeeze of fresh lemon or lime
• 1/2 cup olive oil
• For the salmon:
• 1 salmon fillet (about 1 pound)
• Salt and pepper
• 4 potatoes (yukon gold, red or blue if you can find them), peeled and quartered
• 2 ears corn
• Handful of thin green beans, trimmed and chopped into 1-inch pieces
• 1 cup cherry or grape tomatoes, halved
• 1 cucumber, peeled, seeded and chopped
• 5 to 6 scallions (white and light green parts), chopped
• 2 tablespoons chopped fresh cilantro

Preparation

Preheat the oven to 400 degrees F.

To make the vinaigrette:In a small bowl, whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside.

To make the salmon:Sprinkle the salmon with salt and pepper. Roast in a foil-lined baking dish for 15 minutes. (If you prefer to grill the fish, brush with a mixture of olive oil, salt, pepper and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.)

Meanwhile, bring a medium pot of water to a boil. Add the potatoes and cook until a knife slices through them with no resistance, about 12 minutes. Using a slotted spoon, remove the potatoes 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, slice off the kernels and add to the serving bowl. Add beans to the same pot of water and cook for 3 minutes. Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, cucumber, scallions and cilantro to the bowl. Toss with the vinaigrette and serve.

Serving Size

Total time: 35 minutes.

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Here is a picture of how it looks in the cookbook:

And here's my picture (it's actually Bryan's picture.  I took one that was very "blah" and he styled it up a bit and put it in better lighting :) ).  I went heavy on the cilantro!

It was delish!!  Try it!