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Grilled Salmon on Greens

Yield 4 servings.

Ingredients

  • 1 1/4 pounds medium-size round red potatoes, halved
  • 3/4 pound fresh green beans, trimmed
  • 1 tablespoon lemon juice
  • 2 teaspoons low-sodium Worcestershire sauce
  • 1 teaspoon olive oil
  • 1 pound salmon fillets
  • Vegetable cooking spray
  • 1 cup seeded, diced tomato
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1/2 teaspoon low-sodium Worcestershire sauce
  • 1 clove garlic
  • 1/4 cup sliced ripe olives
  • 8 cups mixed baby salad greens

Nutrition Information

  • calories 391
  • caloriesfromfat 32 %
  • fat 14.1 g
  • satfat 2.3 g
  • monofat 7.1 g
  • polyfat 2.7 g
  • protein 30.2 g
  • carbohydrate 36.9 g
  • fiber 0.0 g
  • cholesterol 77 mg
  • iron 0.0 mg
  • sodium 395 mg
  • calcium 0.0 mg

How to Make It

  1. Cook potatoes in a saucepan in boiling water to cover 12 minutes or just until tender. Drain and let cool.

  2. Cook green beans in saucepan in boiling water 3 to 5 minutes or until crisp-tender; drain and cool slightly. Cut beans in half crosswise.

  3. Combine lemon juice, Worcestershire sauce, and 1 teaspoon olive oil; brush mixture on salmon. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place salmon and potato on rack; grill, covered, 6 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon and potato from grill. Flake salmon into large chunks with a fork; cut potato into quarters.

  4. Combine diced tomato and next 6 ingredients in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides.

  5. Combine salmon, potato, beans, 1/2 cup tomato mixture, and olives; toss lightly.

  6. To serve, place 2 cups salad greens on each of 4 plates. Spoon salmon mixture evenly over greens. Drizzle remaining tomato mixture evenly over salads.

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