Grilled salmon salad w/ vegetable & balsamic dressing - b
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Olive oil |
| 6 | tablespoons | Fresh lime juice |
| 6 | 8-oz salmon fillets (about 1 inch thick) | |
| 3 | smalls | Tomatoes, peeled, seeded, chopped (about 1/2 C) |
| 1 | small | Carrot, cut into matchstick-size pieces |
| 1 | small | Zucchini, cut into matchstick-size pieces |
| ¼ | cup | Chopped fresh Italian parsley |
| ¼ | cup | Balsamic vinegar |
| 3 | tablespoons | Sliced pitted green olives |
| 1 | tablespoon | Minced fresh basil |
| 1 | tablespoon | Minced fresh tarragon |
| 1 | tablespoon | Capers |
| 10 | cups | Mixed baby greens |
| 2 | Heads Belgian endive, sliced crosswise | |
Directions
Mix ½ C oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in dish large enough to hold fillets in single layer. Pour marinade over. Cover and refrigerate 2 hours, turning once.
Combine ¾ C oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates.
Place salmon atop greens. Spoon additional vegetable dressing over and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>