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    VIA:  Health.Com

    Salmon Salad With Vinaigrette


    • 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


    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.

    Health, JUNE 2005

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