Summer Salmon Salad

Promise me that you will try this recipe! It's fantastic and really easy.

Salmon, Red Potato, and Asparagus Salad

(from WS Essentials of Healthful Cooking)

Ingredients:

1lb salmon fillet

Kosher salt and ground pepper

1 lb baby red potatoes

3/4 lb asparagus, tough ends removed

For Vinaigrette:

4 dry-packed sun-dried tomato halves (I used 6)

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely chopped flat leaf parsley

1 tablespoon finely chopped dill (I used 1/2 tablespoon dried
dill)

1 teaspoon grated orange zest (I used lemon zest)

1/2 teaspoon minced garlic (I used one large clove)

10 oz mixed baby greens

3 green onions (scallions) including green tops thinly
sliced

Grill your salmon to desired doneness and let cool to room
temperature. Steam the potatoes until they are tender when pierced with a
knife. Let cool then peel (optional) and slice into 1/2 inch thick
pieces. Steam asparagus for a few minutes until tender-crisp (I run them
under cold water to stop the cooking so that they don't get limp). Pat
dry. When salmon is cool cut into desired chunks

To make the vinaigrette, place the sun-dried tomatoes in a
heatproof bowl, pour some boiling water to cover and let stand for 5 minutes and
then drain and cut into 1/4 inch dice. In a small bowl, whisk together the
olive oil, lemon juice, tomatoes, parsley, dill, zest, garlic, 2 tablespoons
water, 1/2 teaspoon salt and a grind or two of pepper until blended.

In a large bowl, toss the salad greens with 2 tablespoons of the
vinaigrette. Spoon the remaining vinaigrette over the asparagus, pototoes,
and salmon (I put them in a separate bowl and tossed them with the vinaigrette
to coat all of the ingredients). Arrange the greens on a large
platter. Top with the asparagus, potatoes, and salmon, sprinkle with green
onions (and I added more parsley and more ground pepper), and serve at room
temperature. Makes 4 servings.

Eat it al fresco with the person you love.