Salmon & Green Bean Salad

Yields: 4 servings       Prep: 25 min

Ingredients

• 1 pound green beans, trimmed
• 1/4 cup red wine vinegar
• 2 Tablespoons Dijon mustard
• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon minced shallots
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (3-ounce) salmon filets
• 4 cups mixed salad greens
• 1/4 cup vertically sliced Vidalia or sweet onion
• 2 hard-cooked large eggs, sliced

Directions

1. Preheat grill to medium-high.


2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.


3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.


4. Spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.


5. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices and beans. Top with salmon; drizzle with dressing.