With Parsley-and-Dill Potatoes
A crisp, colorful main-dish salad is just the kind of simple, vibrant, hotweather
food we love. You can sub steak or chicken for salmon.
Colorful, simple, and filling—what more could you ask for in a maindish
salad? Use a fork to gently break the salmon fillets into large
flakes before topping the salads.
2 large eggs
1 (8-ounce) package haricots verts (French green beans)
3 tablespoons extra-virgin olive oil, divided
1 (12-ounce) salmon fillet, about 1 inch thick
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
2 tablespoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
¾ teaspoon Dijon mustard
1 head butter lettuce, torn (about 6 cups)
¾ cup chopped English cucumber
½ cup fresh yellow corn kernels
1½ ounces pitted kalamata or Niçoise olives (about ¼ cup)
4 small radishes, cut into ½-inch wedges
1. Bring a medium saucepan filled with water to a boil. Carefully add eggs to pan; cook 6 minutes. Add green beans; cook 2 minutes.
Drain; plunge bean mixture into a bowl of ice water. Let stand 3
minutes; drain. Peel eggs, and cut into quarters.
2. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high.
Sprinkle fish with ¼ teaspoon salt and ⅛ teaspoon pepper. Add fish,
skin side down, to pan; cook 7 minutes. Turn, and cook 3 minutes.
Remove fish from pan; break into large flakes with a fork.
3. Combine remaining 2½ tablespoons oil, remaining ¼ teaspoon
salt, remaining ⅛ teaspoon pepper, vinegar, parsley, and mustard in
a bowl. Divide lettuce among 4 plates; top evenly with eggs, beans,
cucumber, corn, olives, radishes, and fish. Drizzle with vinaigrette.
Serves 4 (serving size: about 2½ cups)
CALORIES 325; FAT 21.7g (sat 3.6g, mono 12.4g, poly 4.7g); PROTEIN 23g; CARB 11g;
FIBER 3g; SUGARS 4g (est. added sugars 0g); CHOL 140mg; IRON 3mg; SODIUM 521mg;
CALC 84mg