Peckkale

Baby Greens with Salmon, Peas &
New Potatoes in a Mustard Vinaigrette

This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients

For the mustard vinaigrette:
1 tablespoon finely chopped shallots
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper

For the grilled salmon:
4 salmon fillets, about 4 to 5 ounces each
1 tablespoon olive oil

For the baby greens salad:
8 cups baby greens, washed
1 cup freshly shucked, raw peas
1 lb. small Red Bliss potatoes, boiled and halved

Cooking Instructions

For the mustard vinaigrette:
1. Place the shallots, vinegar and mustard in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days).

For the grilled salmon:
1. Preheat the grill to medium-high.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon on both sides until it is cooked through, about 4 to 6 minutes per side, depending on the thickness of the fillet. Transfer the salmon to a cutting board and let cool.
(The salmon can be grilled in advance and stored in the refrigerator for up to 3 days.)

For the baby greens salad:
1. Slice the salmon into strips and place them in a mixing bowl. Add the peas, new potatoes and half of the vinaigrette. Gently toss to coat the salmon and vegetables.
2. Place the baby greens in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the salmon, peas and potato mixture on top.

Nutrition Facts
Serving Size: 1 salmon fillet with salad
Calories 367
Protein 29 g
Total Carbohydrate 31 g
Dietary Fiber 6 g
Sodium 305 mg
Total Fat 15 g
Saturated Fat 2 g
Percent Calories from Fat 36%
Percent Calories from Protein 31%
Percent Calories from Carbohydrate 33%

__________________
06-17-05 Lap-ROUX-EN-Y
BMI 41.1 / 21.9 /24
224/219/120 /131 -104 lbs ...... 11 lb Below Goal.... Made Goal on April 21. 10 Months and 4 Days post-op!
consultation/pre-op/current/goal



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