Grilled Salmon over Warm French Potato Salad with Tomato Vinaigrette

Rating:

(makes 4 Servings)

1	pound (480 g) Russet or baking potatoes

6	ounces (180 g) fresh young green beans, trimmed and sliced into 1 inch (2.5 cm) pieces

2	scallions, white part only, thinly sliced

Tomato Vinaigrette:

1 1/2

tablespoons (22.5 ml) olive oil

1	tablespoon (15 ml) water

1 1/2

tablespoons (22.5 ml) white wine vinegar

1/4	teaspoon (1.25 ml) Dijon mustard

1/8	teaspoon (0.6) ml) garlic powder

1	small tomato, 4 ounces (120 g), seeded and finely chopped

1	tablespoon (15 ml) chopped fresh basil

1	tablespoon (15 ml) chopped parsley

1/4	teaspoon (1.25 ml) salt (optional)

freshly ground pepper

1 1/4

pounds (660 g) fresh salmon fillets, skinned, and cut into 4 equal pieces

sprigs of fresh basil for garnish (optional)

!. Start the grill or preheat the broiler.
Peel the potatoes and cut into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.
Cook the beans in boiling water to cover until just crisp, about 4 minutes. Drain and refresh in ice water. Drain again. Place in a medium bowl. Combine with scallions.
Meanwhile, whisk together the vinaigrette ingredients. Set aside.
Drain the Potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.
Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.
Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.

Per Serving:	327 calories (37% calories from fat), 28 g protein, 13 g total fat (2.0 g saturated fat), 23 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 76 mg sodium
Diabetic Exchanges:	3 medium-fat meat, 1 carbohydrate (1 bread/starch), 1 vegetable

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