How to make it

  • For the mustard vinaigrette: Place the shallots, vinegar and mustard in a small mixing bowl and whisk to combine;
  • Continue whisking and slowly add the olive oil;
  • Season to taste with salt and pepper.
  • For the grilled salmon: Preheat the grill to medium-high;
  • Brush the salmon fillets with olive oil and season with salt and pepper;
  • Grill or bake the salmon on both sides until cooked through, about 4 to 6 minutes per side, depending on the thickness of the fillet;
  • Transfer the salmon to a cutting board and let cool.
  • For the baby greens salad: Slice the salmon into strips and place them in a mixing bowl;
  • Add the peas, new potatoes and half of the vinaigrette;
  • Gently toss to coat the salmon and vegetables;
  • Place the baby greens in a separate bowl and toss it with the remaining vinaigrette;
  • Arrange the salmon, peas and potato mixture on top of the baby greens in a serving bowl.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes