Grilled Salmon over Warm French Potato Salad with Tomato Vinaigrette
(makes 4 Servings)
| 1 | pound (480 g) Russet or baking potatoes |
| 6 | ounces (180 g) fresh young green beans, trimmed and sliced into 1 inch (2.5 cm) pieces |
| 2 | scallions, white part only, thinly sliced |
| 1 1/2 | tablespoons (22.5 ml) olive oil |
| 1 | tablespoon (15 ml) water |
| 1 1/2 | tablespoons (22.5 ml) white wine vinegar |
| 1/4 | teaspoon (1.25 ml) Dijon mustard |
| 1/8 | teaspoon (0.6) ml) garlic powder |
| 1 | small tomato, 4 ounces (120 g), seeded and finely chopped |
| 1 | tablespoon (15 ml) chopped fresh basil |
| 1 | tablespoon (15 ml) chopped parsley |
| 1/4 | teaspoon (1.25 ml) salt (optional) |
| 1 1/4 | pounds (660 g) fresh salmon fillets, skinned, and cut into 4 equal pieces |
| sprigs of fresh basil for garnish (optional) |
- !. Start the grill or preheat the broiler.
- Peel the potatoes and cut into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.
- Cook the beans in boiling water to cover until just crisp, about 4 minutes. Drain and refresh in ice water. Drain again. Place in a medium bowl. Combine with scallions.
- Meanwhile, whisk together the vinaigrette ingredients. Set aside.
- Drain the Potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.
- Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.
- Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.
| Per Serving: | 327 calories (37% calories from fat), 28 g protein, 13 g total fat (2.0 g saturated fat), 23 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 76 mg sodium |
| Diabetic Exchanges: | 3 medium-fat meat, 1 carbohydrate (1 bread/starch), 1 vegetable |
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