Ingredients
- 2 teaspoons (10 milliliters) dijon mustard
- 1 teaspoon (5 milliliters) Lemongrass
- 3 tablespoons (45 milliliters) red wine vinegar
- 6 tablespoons (90 milliliters) olive oil, divided
- 1 tablespoon (15 milliliters) chopped fresh chives
- 4 (4oz/112g each) salmon filets
- 1 pound (500 grams) baby or fingerling potatoes
- 1/2 pound (225 grams) green beans
- 1/4 teaspoon (1 milliliters) salt
- 1 heads romaine lettuce, chopped
- 2 hard boiled eggs, sliced in quarters
- 1/4 cup (60 milliliters) nicoise or other small black
- 1 cup (250 milliliters) cherry tomatoes, quartered
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Combine mustard, Lemongrass Paste, vinegar, 5 tablespoons (75 mL) of the olive oil and 2 teaspoons (10 mL) of the chives in a small bowl. Whisk together.
- 2 Put potatoes in a saucepan and cover with water; bring to a boil then reduce to a simmer and cook 12-15 minutes or until fork tender. Drain. When cool enough to handle, cube for salad; set aside.
- 3 Heat a pot of salted water to boil; add green beans and cook for 3 minutes. Drain. Rinse with cold water; set aside.
- 4 Season salmon with salt. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon (15 mL) of oil. Add salmon; cook 4-5 minutes per side turning once. Transfer to a platter; keep warm.
- 5 Assemble salad: Divide lettuce evenly among 4 plates. Add 1 salmon filet to each plate, divide the remaining ingredients among the plates and drizzle with dressing and remaining chives.
