Riviera Salmon & Veggie Salad

Name: Riviera Salmon & Veggie Salad with Green Beans, Potatoes, Feta & Garlic Bread
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 oz Green Beans; 1/2 cup Feta Cheese; 1 unit Ciabatta; 5 oz Spinach; 1 tbsp Italian Seasoning; 2 1/2 tsp Red Wine Vinegar; 4 oz Tomato; 2 tbsp Garlic; 12 oz Potato; 2 tsp Dijon Mustard; 1 unit Shallot; 10 oz Salmon; 4 tbsp Olive Oil, tbsp; 2 tsp Cooking Oil, tsp; 1/2 tsp Granulated Sugar, tsp; 1 tsp Olive Oil, tsp

with Green Beans, Potatoes, Feta & Garlic Bread

By Recipe0 System

For this Mediterranean-inspired dinner salad, the Italian-seasoned salmon is grilled (or seared!) to perfection and served over a spinach salad that’s dressed with Dijon vinaigrette and studded with tangy marinated shallot. Each plateful is topped with sauteed green beans and tender boiled potatoes. This restaurant-worthy salad is everything you want during summer–fresh, bright, and best enjoyed al fresco!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/2 cup Feta Cheese
1 unit Ciabatta
5 oz Spinach
1 tbsp Italian Seasoning
2 1/2 tsp Red Wine Vinegar
4 oz Tomato
2 tbsp Garlic
12 oz Potato
2 tsp Dijon Mustard
1 unit Shallot
10 oz Salmon
4 tbsp Olive Oil, tbsp
2 tsp Cooking Oil, tsp
1/2 tsp Granulated Sugar, tsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring garlic herb butter to room temperature. Wash and dry produce.

Halve potatoes. Place in a medium pot with enough generously salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 13-15 minutes.

Drain and transfer potatoes to a plate. Toss with a drizzle of olive oil, salt, and pepper; let cool.
2

Halve, peel, and thinly slice shallot; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Trim green beans if necessary; halve crosswise. Halve ciabatta crosswise. Halve tomatoes lengthwise.
3

In a small bowl, combine minced shallot, half the vinegar (all for 4 servings), ½ tsp sugar (1 tsp for 4), and a big pinch of salt and pepper. Set aside.
4

Heat a drizzle of oil in a large pan over medium-high heat. Add green beans; cook, stirring, until tender and lightly browned, 4-6 minutes. Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.

While green beans cook, pat salmon* dry with paper towels; season all over with Italian Seasoning, salt, and pepper.
5

Heat a drizzle of oil in pan used for green beans over medium-high heat. Add salmon, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.

Remove from pan and set aside.

While salmon cooks, toast ciabatta, then spread with garlic herb butter. Halve each piece on a diagonal.
6

Add mustard and ¼ cup olive oil (½ cup for 4 servings) to bowl with pickled shallot; whisk until well combined. Season with salt and pepper.

Transfer 1⁄3 of the dressing to a large bowl; add spinach and toss to combine. Season with salt and pepper.

In a separate large bowl, combine potatoes, green beans, tomatoes, sliced shallot, and half the remaining dressing. Toss to coat; season with salt and pepper.

Divide spinach salad between plates; top with veggies and salmon. Sprinkle with feta and spoon remaining dressing over salmon. Serve with garlic bread on the side.

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