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Title: Salmon Salad, Grilled with Rosemary Vinaigrette
Categories: Salad Salmon
Yield: 4 Servings
| 2 | ts | Fresh rosemary leaves |
| 1 | sm | Clove garlic; minced |
| 1 | ts | Dijon-style mustard |
| 2 | tb | Wine vinegar |
| 8 | tb | Peanut oil |
| Salt and pepper; to taste | ||
| 2 | lg | Russet potatoes; diced |
| 4 | Whole salmon steaks | |
| 1 | lb | Green beans; cooked |
| 12 | Whole cherry tomatoes | |
| 4 | Sprigs rosemary |
In a small bowl, crush the rosemary leaves with the back of a wooden spoon. Add the garlic, mustard, vinegar and 6 T. of the oil. Season to taste with salt and pepper. Set aside.
Rub the potato slices with some of the remaining oil and grill over a hot fire for 4 to 5 minutes each side. When the potatoes have cooked for 2 minutes, rub the salmon with oil and season with salt and pepper on both sides. Grill the salmon 3 to 4 minutes per side. Rub the tomatoes with oil and grill for 2 minutes each.
To serve the salad, skin the salmon steaks and remove the meat from the center bones in 2 pieces. Arrange the boned fish on a platter. Bank the salmon with green beans, cherry tomatoes and potatoes. Pour the rosemary dressing over all and garnish with sprigs of rosemary.
Recipe by: Washington Post, 8/2/95