Source: dLife

Salmon cooked with potatoes and green beans in a mustard vinaigrette.

Servings

1 lb russet potatoes
6 oz fresh green beans , trimmed and sliced into 1 inch pieces
2 scallions , white part only, thinly sliced
1.25 lb salmon fillet , skinned and cut into 4 equal pieces
1 pinch fresh basil (optional)

Vinaigrette
1.5 tbsp olive oil
1 tbsp cold water
1.5 tbsp white wine vinegar
0.25 tsp dijon mustard
0.12 tsp garlic powder
1 small tomato , seeded and finely chopped
1 tbsp fresh basil , chopped
1 tbsp chopped parsley
0.25 tsp salt (optional)
1 pinch black pepper

1 Turn on the grill or preheat the broiler.
2 Skin the potatoes and cut them into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.
3 Cook the green beans in boiling water until just crisp, about 4 minutes.
4 Drain and refresh the green beans in ice water. Drain again. Place in a medium bowl. Combine with scallions.
5 Meanwhile, whisk together the vinaigrette ingredients. Set aside.
6 Drain the potatoes, cutting each into very thin slices. Place them inside of the bowl with the beans.
7 Whisk the vinaigrette and pour over potatoes and beans. Gently toss to coat.
8 Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.
9 Divide the potato salad evenly between 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.