Salmon Salad With Vinaigrette

Leigh Beisch
4 servings (serving size: 1 salmon fillet and 1 cup greens)


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1 pound green beans, trimmed
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon minced shallots
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
4 (3-ounce) salmon fillets
4 cups mixed salad greens
1/4 cup vertically sliced Vidalia or other sweet onion
2 hard-cooked large eggs, sliced


Prep: 25 Minutes
Cook: 10 Minutes

1. Preheat grill to medium-high.

2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.

4. Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.

5. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Created date

June 2005

Nutritional Information

Calories 271
Fat 13 g
Satfat 2 g
Monofat 6 g
Polyfat 3 g
Protein 26 g
Carbohydrate 13 g
Fiber 5 g
Cholesterol 160 mg
Iron 3 mg
Sodium 355 mg
Calcium 110 mg