Salmon and Spud Salad
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Salmon and Spud Salad
Rated 5.0 stars by 1 users
Category
Salads
Prep Time
30 minutes
Ingredients
- 1 pound fingerling potatoes, halved
- 1/2 pound fresh green beans, trimmed, cut into 2" pieces
- 1/2 pound fresh asparagus, trimmed, cut into 2" pieces
- 4 salmon filets
- 5 tablespoons Fustini's Basil Crush olive oil, divided
- 3 tablespoons Fustini's Citrus Oregano balsamic
- Kosher salt and freshly ground black pepper to taste
- 4 cups fresh greens
- 2 cups cherry tomatoes, halved
- 1 tablespoon fresh chives, minced
Directions
- Place potatoes in a large stock pot. Add water to cover, and bring to a boil. Reduce heat and cook uncovered until tender 10-15 minutes. Add beans and asparagus during the last 4 minutes of cooking.
- Brush salmon with 1-2 tablespoons of olive oil. Sprinkle with salt and pepper. Place filets on a grill rack (skin side down if applicable). Grill, over medium-high heat or broil 4 inches from heat until fish just begins to flake easily with a fork, 6-8 minutes.
- In a small bowl, combine balsamic, salt and pepper. While whisking, drizzle in the remaining olive oil to the desired consistency. In a large bowl, combine drained vegetables, arugula, tomatoes, and chives. Drizzle with vinaigrette and toss to coat. Serve with salmon.
Recipe Note
Substitute your favorite herb-infused olive oil. A great option to grill your veggies. Adapted from tasteofhome.com