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Grilled Salmon, Potato & Asparagus Salad Recipe

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This recipe for Grilled Salmon, Potato & Asparagus Salad is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Salmon fillet
Olive oil
salt & pepper
1 lb small multicolored potatoes
3/4 lb asparagus
4 dry-packed sun dried tomato halves
3 T fresh lemon juice
1 T each minced fresh parsley and dill
1 t grated orange zest
1/2 t minced garlic
1/4 C extra-virgin olive oil
6-10 oz mixed baby salad greens
3 green onions, thinly sliced
Directions:
Directions:
Preheat grill for direct-heat cooking over high heat. Brush salmon with oil; season with salt and pepper. Grill turning once until opaque about 4 minutes per side. Transfer to plate; cool to room temperature.
Meanwhile put potatoes in large pot with water to cover. Bring to boil over high heat. Reduce heat to med low. Cover; simmer till tender about 15 min. Drain; cut in half. cool.
Steam asparagus until tender, about 3 minutes. Rinse under cold water until cool. Pat dry; set aside. Put tomatoes in heatproof bowl; cover with boiling water. Let stand 5 min. Drain, chop. Stir together tomatoes, lemon juice, 2 T water, parsley, dill, zest, garlic, 1/2 t salt and 1/8 t pepper. Stir in oil.
In large bowl, toss greens with 2 T dressing. Remove salmon skin; cut into 4 pieces. Divide salmon, asparagus, potatoes, greens and onions among 4 plates. Drizzle with remaining dressing.

 

 

 

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