Grilled Salmon, Warm French Potato Salad, Tomato Vinaigrette

Recipe Ingredients

1 lb	454g / 16oz	Russet or baking potatoes
6 oz	170g	Fresh young green beans - trimmed, and
		Sliced into 1" pieces
2		Scallions, white part only - thinly sliced
		Tomato Vinaigrette
1 1/2 tablespoons	22ml	Olive oil
1 tablespoon	15ml	Water
1 1/2 tablespoons	22ml	White wine vinegar
1/4 teaspoon	1.3ml	Dijon mustard
1/8 teaspoon	0.6ml	Garlic powder
1 teaspoon	5ml	Tomato - (4 oz) - seeded, and (small)
		Finely chopped
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped parsley
1/4 teaspoon	1.3ml	Salt - (optional)
		Freshly-ground black pepper - to taste
1 1/4 lbs	567g / 20oz	Fresh salmon fillets - skinned, and
		Cut into 4 equal pieces
		Fresh basil sprigs for garnish - (optional)

Recipe Instructions

Start the grill or preheat the broiler.

Peel the potatoes and cut into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.

Cook the beans in boiling water to cover until just crisp, about 4 minutes. Drain and refresh in ice water. Drain again. Place in a medium bowl. Combine with scallions.

Meanwhile, whisk together the vinaigrette ingredients. Set aside.

Drain the Potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.

Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.

Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Medium-Fat Meat, 1 Carbohydrate (1 Bread/Starch), 1 Vegetable.

Nutrition Facts: 327 calories (37% calories from fat), 28 g protein, 13 g total fat (2.0 g saturated fat), 23 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 76 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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