Salmon Salad With Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 pound green beans, trimmed |
1/4 cup red wine vinegar |
2 tablespoons dijon mustard |
1 tablespoon extra-virgin olive oil |
1 tablespoon minced shallots |
1/4 teaspoon kosher salt, divided |
1/4 teaspoon black pepper, divided |
4 (3-ounce) salmon fillets |
4 cups mixed salad greens |
1/4 cup vertically sliced vidalia or other sweet onion |
2 hard-cooked large eggs, sliced |
Directions:
1. Preheat grill to medium-high.
2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
4. Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
5. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.
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