Salmon and Vegetable Salad
1 pound fingerling potatoes
½ pound fresh green beans or wax beans
½ pound fresh asparagus
4 salmon fillets (6 to 8 oz each)
1 tablespoon plus 1/3 cup red wine vinaigrette, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups fresh arugula or baby spinach
2 cups cherry tomatoes, halved
1 tablespoon minced fresh chives
Cut potatoes lengthwise in half. Trim and cut the green or wax beans and asparagus into 2 inch pieces. Place the potatoes in a 6 qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding beans and asparagus during the last 4 minutes of cooking. Drain.
Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Preheat grill to medium-high heat. Lightly oil grill grate to prevent sticking. Place fish on rack, skin side down. Grill, covered 6-8 minutes or until fish just begins to flake easily with a fork and separates from the skin.
In a large bowl, combine potato mixture, arugula or spinach, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.
From prep to table 30 minutes