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Baby Greens Salad with Salmon

Baby Greens Salad with Salmon comes together with Shallots, Red Wine Vinegar, Dijon Mustard, Olive Oil, and Salt. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 3 tbsp
• 2 tsp
• 2 tbsp
• Salt
• Freshly Ground Black Pepper
• 4
• 1 tbsp
• 8 cup
• 1 cup
• 1 lb

Method (preview)

1. 1

   Place the shallots, vinegar and mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil.

2. 2

   Season to taste with salt and pepper. For the grilled salmon

3. 3

   Preheat the grill to medium-high.

4. 4

   Brush the salmon fillets with olive oil and season with salt and pepper.

5. 5

   Grill the salmon on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the fillet.

6. 6

   Transfer the salmon to a cutting board and let cool.

7. 7

   Slice the salmon into strips and place them in a mixing bowl.

8. 8

   Add the peas, new potatoes and half of the vinaigrette.

9. 9

   Gently toss to coat the salmon and vegetables.

10. 10

    Place the baby greens in a separate salad bowl and toss it with the remaining vinaigrette.

11. 11

    Arrange the salmon, peas and potato mixture on top.