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Baby Greens Salad with Salmon Peas and New Potatoes Recipe

Ingredients

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.

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The Cook

clbacon Birmingham, AL

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