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Recipe Summary

Yield:
4 servings.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

391 calories; calories from fat 32%; fat 14.1g; saturated fat 2.3g; mono fat 7.1g; poly fat 2.7g; protein 30.2g; carbohydrates 36.9g; cholesterol 77mg; sodium 395mg.
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