GRILLED LEMON PEPPER SALMON WITH HARICOTS VERT AND POTATO SALAD

 

ADAMS HOMES – PARADE HOME
Tricia Horton
 

6-7 oz. salmon filets
12oz. haricots verts, trimmed
2 cup yellow potatoes, medium diced
½ cup tomatoes, small diced
¼ cup crumbled feta
20 Greek olives, roughly chopped

Boil water and cook potatoes to fork tender. Blanch haricots verts 3 minutes in boiling water. Remove and shock in ice water. Hot sauté pan and add a tablespoon of butter or oil and brown potatoes. Add tomatoes and haricot verts to pan and heat through. Remove from heat and toss feta, olives and vinaigrette. Add salt and pepper to taste.

Dressing:
1 lemon, juiced
Zest on 1 lemon
3 Tbsp. vinegar (cider, rice, white balsamic, red wine)
1 Tbsp. honey
1 Tbsp. Dijon or grainy mustard
1 tsp. or 1 each anchovy/paste
2 oz. fresh dill, picked and chopped
1 shallot, finely diced
¾-1 cup olive oil
Salt and pepper to taste

Use zester to remove lemon peel into a bowl, then juice lemon into bowl. Add anchovy and mustard and work into a paste. Add remaining ingredients except for olive oil and whisk together. Slowly incorporate by whisking olive oil (3/4 to 1 cup will be needed until desired consistency.)