Today's recipe includes a homemade lemon mustard vinaigrette, for which you can substitute bottled Italian salad dressing.
Likewise, you can use any compatible seasoning mix in place of Vital Choice Organic Salmon Marinade Mix.
The best potatoes to use are spring-harvest "new" potatoes, which feature thin, wispy skins and a crisp, waxy texture.
Unlike their fully grown counterparts, these young seasonal potatoes keep their shape once cooked and cut, which makes them well-suited to salads. New potatoes are also sweeter because their sugar has not yet converted into starch.
Summery Grilled Salmon Salad
Prep time 20 minutes
1 lb new potatoes
1 pound asparagus spears, cut into 1 inch lengths (yields 3 cups)
2 red or yellow bell peppers cut into 1 inch pieces
4 (6 oz each) wild Alaskan Salmon fillets
1 lb mesclun salad mix
1 cup lemon juice
1/2 cup organic extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoons Organic Salmon Marinade Mix (regular or no salt)
2 shallots, minced
- To make dressing, combine lemon juice, oil, mustard, Marinade Mix, and shallots in shaker jar. Cover; shake until blended. Pour ½ cup dressing in small bowl, set aside remaining for salad.
- Place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain well, allow to cool, and cut into 1 inch cubes.
- Place Salmon, potatoes, asparagus and bell pepper pieces in shallow dish. Pour 1/2 cup dressing over fish and vegetables; turn to coat.
- Place Salmon, potato, asparagus and bell pepper pieces on grilling tray or broiler pan. Grill or broil Salmon and vegetables for 7‒8 minutes or until Salmon flakes easily and vegetables are tender.
- Toss together salad blend and vegetables with reserved dressing in bowl. Arrange greens on 4 plates. Place one Salmon fillet over each salad.