Recipes

Recipe: POST-EASTER WEEK: SALMON SALAD WITH VINAIGRETTE

The fridge is full of Easter Sunday leftovers — boiled eggs, ham, unused potatoes and more. This week, we'll give you some ideas for re-imagining those leftovers into something delicious. This recipe, using hard-boiled eggs, comes from Health magazine.

INGREDIENTS

1 lb. 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

DIRECTIONS

Preheat grill to medium-high.

Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.

Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.

Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon 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.

Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Makes four servings.

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