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!
