Ingredients
- 1/4 cup red wine vinegar
- 2 teaspoon mustard
- 1 teaspoon sugar
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoon mustard
- 1 teaspoon sugar
- 1/2 cup olive oil
- 1 salmon fillet (about 1 pound)
- 4 potatoes (yukon gold, red or blue if you can find them), peeled and quartered
- 2 ear corn
- 1 cup cherry or grape tomatoes, halved
- 1 cup cucumber, peeled, seeded and chopped
- 5 cup to 6 scallions (white and light green parts), chopped
- 2 tablespoon chopped fresh cilantro
Preparation
Baking Directions:
Preheat the oven to 400 degrees F.
To make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside.
To make the salmon:Sprinkle the salmon with salt and pepper.
Roast in a foil-lined baking dish for 15 minutes.
(If you prefer to grill the fish, brush with a mixture of olive oil, salt, pepper and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.)
Meanwhile, bring a medium pot of water to a boil.
Add the potatoes and cook until a knife slices through them with no resistance, about 12 minutes.
Using a slotted spoon, remove the potatoes to a large serving bowl.
Add the corn to the same pot of water.
Boil for 4 minutes.
Remove to a cutting board, allow to cool, slice off the kernels and add to the serving bowl.
Add beans to the same pot of water and cook for 3 minutes.
Remove with a slotted spoon and add to the serving bowl.
Add the tomatoes, cucumber, scallions and cilantro to the bowl.
Toss with the vinaigrette and serve.
