Food You Can Eat: Salmon Salad

25/7/23 Elliecoo 7

This recipe is from Taste of Home. It makes a simple summer meal, and isn’t hard to do..

Ingredients

  • 1 pound fingerling potatoes
  • 1/2 pound fresh green beans
  • 1/2 pound fresh asparagus
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon plus 1/3 cup red wine vinaigrette, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups fresh arugula, leafy salad mix, or baby spinach
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon minced fresh chives

Directions

Pre-cook the potatoes in boiling water, drain. On a rimmed baking sheet, place the potatoes, green beans, asparagus, and tomatoes, drizzle with a red wine vinaigrette, and roast at 400 F until cooked through, 10-15 minutes.  

Meanwhile, brush salmon with more vinaigrette; and sprinkle with salt and pepper. Place fish on oiled grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes.

Plate with a layer of salad mix, a layer of vegetables, and top with the salmon.

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About Elliecoo 559 Articles
Four dogs, one partner. The dogs win.

7 Comments

  2. Nice. I’ve been eating salmon on greens, and this is a great way to get some more flavors and textures in there.

    I might cook everything in advance, and then portion out for the week. Have you tried it cold?

    • I have – and it lost nothing in the translation from hot to cold, except that the salad green stayed crispy. I like your idea – cook it all, stow it in the fridge, and assemble it night-of.

      • Working from home, my favorite lunches are where I pull stuff from the refrigerator, assemble, and eat. I’m OK with using the microwave if necessary, but don’t want to use stove/oven/toaster oven that heats up the kitchen.

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