1/2 lb. fresh asparagus spears cut into 1 inch pieces (1.5 cups)
1 sweet red or yellow pepper, cut into 1 inch pieces
1 (8 to 12 oz.) bag of romaine salad blend, spring mix or other mixed greens
1 shallot, minced
Instructions
Combine lemon juice, oil, mustard and shallot in a shaker jar. Cover and
shake until blended. Pou 1/4 cup dressing into a small bowl and set the
remaining aside for salad.
Place potatoes in a shallow microwave-safe dish with 1/4 cup water.
Cover and microwve on high for 5 to 6 minutes or until nearly tender.
Drain well.
Place fish, potatoes, asparagus and sweet pepper in a shallow dish. Pour
1/4 cup dressing over the fish and vegetables and turn to coat. Remove
the salmon from the marinade. Grill or broil the fish for 5 minutes.
Place the potatoes, asparagus and sweet pepper on a grilling tray.
Discard the marinade. Continue grilling salmon and vegetables for 6
minutes until done.
Toss salad blend and vegetables with the reserved dressing.
Serving
Suggestions
Line 3 plates with salad. Arrange salmon over each salad. Pass remaining salad dressing at the table.
Originally Submitted
10/18/2011
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