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Salmon with Tomato Vinaigrette
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 315.0
Total Carbs 19.1 g
Dietary Fiber 2.6 g
Sugars 1.8 g
Total Fat 10.8 g
Saturated Fat 1.6 g
Unsaturated Fat 2.8 g
Potassium 873.7 mg
Protein 34.8 g
Sodium 124.9 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 3 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 lb  russet potatoes
6 oz  fresh green beans
2 each  scallions
1 1/4 lb  salmon fillet
1 pinch  fresh basil

Vinaigrette
1 1/2 tbsp  olive oil
1 tbsp  cold water
1 1/2 tbsp  white wine vinegar
0 1/4 tsp  dijon mustard
0.125 tsp  garlic powder
1 each  small tomato
1 tbsp  fresh basil
1 tbsp  chopped parsley
0 1/4 tsp  salt
1 pinch  black pepper
Directions
  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.

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