Posted on Aug 19, 2015
Posted in: Healthy Diet
This salmon salad is another one of my favorite summer dinners. I think the colors say it all – the corn and cherry tomatoes give it sweetness, the potatoes add creaminess and heft and the green beans, peppers and cucumbers add a satisfying crunch. A homemade vinaigrette tops it all off with some acidity to balance it all out. Feel free to substitute other ingredients as well. I have used beets, carrots, and avocados at different times with the same delicious result. Plus, can you think of a better way to use the season’s bounty? With fall right around the corner I feel an urge to eat local fruits and veggies at every opportunity.
For the vinaigrette:
4 tablespoons red wine vinegar
1 tablespoon dijon mustard
Squeeze of honey
Squeeze of fresh lemon or lime
1/2 cup olive oil
For the salmon:
1 salmon fillet (about 1 pound)
Salt and pepper
4 baby potatoes peeled and quartered
2 ears corn
Handful of green beans, trimmed and chopped into 1-inch pieces
1 cup cherry or grape tomatoes, halved
1 cucumber, peeled, seeded and chopped
1 pepper (red, yellow or green) chopped
2 tablespoons chopped fresh cilantro.
Make vinaigrette: Whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside. Be sure you taste your vinaigrette. It may need more honey or lemon depending on how you like your dressing.
Make salmon: Sprinkle the salmon with salt and pepper. Brush with olive oil and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side. When the salmon is cool enough use a fork to flake it out and add to a large serving bowl.
Make the salad: Bring a large pot of salted water to a boil. Add the potatoes and cook until a knife slices through them with no resistance, about 10-12 minutes, depending on the size of your potatoes. Using a slotted spoon, remove the potatoes to a large serving bowl. Add the corn to the same pot of water. Boil for 3 minutes. Remove to a cutting board, allow to cool, slice off the kernels and add to the serving bowl. Add beans to the same pot of water and cook for 3 minutes. Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, cucumber, pepper and cilantro to the bowl. Toss all the ingredient, add the vinaigrette and toss again. Serve and enjoy!