Yield > 4
Ingredients :
1 lb Russet or baking potatoes
6 oz fresh young green beans
trimmed, and
sliced into 1" pieces
2 x scallions, white part only
thinly sliced
TOMATO VINAIGRETTE
1 1/2 tbl olive oil
1 tbl water
1 1/2 tbl white wine vinegar
1/4 tsp Dijon mustard
1/8 tsp garlic powder
1 sm tomato - (4 oz) seeded, and
finely chopped
1 tbl chopped fresh basil
1 tbl chopped parsley
1/4 tsp salt (optional)
Freshly-ground black
pepper to taste
1 1/4 lb fresh salmon fillets skinned,
and
cut into 4 equal pieces
Fresh basil sprigs fo
Method :
• Start the grill or preheat the broiler.
• Peel the potatoes and cut into quarters. Place in lightly
salted water; boil until tender when tested with the sharp point
of a knife.
• Cook the beans in boiling water to cover until just crisp,
about 4 minutes. 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 evenly coat.
• Grill or broil the salmon for 4 to 5 minutes per side until
done, carefully turning once.
• Mound the potato salad on 4 serving plates. Top each
with a grilled salmon fillet. If desired, garnish with a sprig of
basil.
• This recipe yields 4 servings.
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