Salmon and Spud Salad
Selasa, 24 September 2019
Ingredients
·
1 pound fingerling potatoes
·
1/2 pound fresh green beans
·
1/2 pound fresh asparagus
·
4 salmon fillets (6 ounces each)
·
1 tablespoon plus 1/3 cup red wine
vinaigrette, divided
·
1/4 teaspoon salt
·
1/4 teaspoon pepper
·
4 cups fresh arugula or baby spinach
·
2 cups cherry tomatoes, halved
·
1 tablespoon minced fresh chives
Directions
·
Cut
potatoes lengthwise in half. Trim and cut green beans and asparagus into 2-in.
pieces. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a
boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green
beans and asparagus during the last 4 minutes of cooking. Drain.
·
Meanwhile,
brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper.
Place fish on oiled grill rack, skin side down. Grill, covered, over
medium-high heat or broil 4 in. from heat until fish just begins to flake
easily with a fork, 6-8 minutes.
·
In
a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle
with remaining vinaigrette; toss to coat. Serve with salmon.
Nutrition Facts
1 salmon fillet with 2 cups salad: 480 calories, 23g fat
(4g saturated fat), 85mg cholesterol, 642mg sodium, 33g carbohydrate (8g
sugars, 6g fiber), 34g protein. Diabetic
Exchanges: 5 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.
source : www.tasteofhome.com