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Salmon Salad With Vinaigrette

Leigh Beisch
Prep time 25 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 salmon fillet and 1 cup greens)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.