Name: Salmon Salad
Ingredients: 1 salmon fillet (about 1 lb.); Salt and pepper; 4 potatoes (Yukon Gold or red, peeled and quartered); 2 ears corn (cooked); Handful of thin green beans (trimmed, cooked, chopped into 1” pieces); 1 cup cherry or grape tomatoes (halved); 1 cucumber (peeled, seeded, and chopped (optional)); 5-6 scallions (include green part chopped); 2 Tbs. chopped fresh cilantro; Vinaigrette; 1/4 cup red wine vinegar; 2 tsp. Dijon mustard; 1 tsp. sugar or honey; Fresh lemon or lime (a squeeze); 1/2 cup olive oil; Whisk together vinaigrette ingredients and set aside.

Print Pin

Salmon Salad

Course Fish &amp, Seafood

Cuisine salad

Ingredients

1 salmon fillet about 1 lb.
Salt and pepper
4 potatoes Yukon Gold or red, peeled and quartered
2 ears corn cooked
Handful of thin green beans trimmed, cooked, chopped into 1” pieces
1 cup cherry or grape tomatoes halved
1 cucumber peeled, seeded, and chopped (optional)
5-6 scallions include green part chopped
2 Tbs. chopped fresh cilantro
Vinaigrette
1/4 cup red wine vinegar
2 tsp. Dijon mustard
1 tsp. sugar or honey
Fresh lemon or lime a squeeze
1/2 cup olive oil
Whisk together vinaigrette ingredients and set aside.

Instructions

Rub salmon with a mix of oil, salt, pepper, and a bit of honey and grill over medium hot coals for 4-5 minutes on each side or bake in oven on foil-lined baking dish for 15 minutes.
Bring water to boil and add potatoes and cook about12 minutes or until knife can be inserted. Remove potatoes with slotted spoon to large serving bowl. Add the corn to the same water. Boil for 4 minutes. Remove corn to cutting board and slice kernels and put in the serving bowl.
Add green beans to same pot of water and cook for 3 minutes. Remove beans and add to serving bowl.
Add the tomatoes, cucumber (if using), scallions, and cilantro to bowl along with salmon chunks. Toss with vinaigrette. Serves 4