Recipe - Grilled Salmon Salad

One half pound Green beans; trimmed
Salt
2 teaspoon Dijon mustard
3 dr Worcestershire sauce
One half tablespoon Balsamic vinegar
One half tablespoon Lemon juice
4 tablespoon Olive oil; extra virgin
preferred
1 tablespoon Vegetable oil
1 Shallot; finely minced
2 tablespoon Capers; drained and chopped
1 lg Plum tomato; peeled, seeded,
minced
Pepper
12 ounce Salmon fillet
1 One half tablespoon Butter
1 bn Fresh spinach; washed and
dried, large stems removed

Heat an oven to 375øF. Plunge the green beans into boiling, salted water
and cook until just tender, 3 to 4 minutes. Drain and cool under cold,
running water. Pat dry and reserve.

Prepare the dressing by combining the mustard, Worcestershire, vinegar and
lemon juice in a small bowl. Pouring slowly, whisk in the oils. Stir in the
shallot, capers, minced tomato and season with salt and pepper. Set aside.

In a lightly oiled, heatproof saute pan, preferably a ridged grill pan,
over mediumhigh heat, brown salmon, skin side up, for 2 minutes. Transfer
to oven and roast, skin side down, 5 to 7 minutes, or until salmon is firm
but not dry. Remove skin and cut into four portions.

Meanwhile, melt 1 tablespoon butter in a separate saute pan. Add the
spinach and wilt over mediumhigh heat until soft. Season with salt and
pepper and make a bed in the center of four serving plates. Add the
remaining butter and the green beans to the saute pan and toss until beans
are warm. Place beans on each plate coming out from the spinach like the
spokes on a wheel.

Place a piece of cooked salmon in the center of each plate and spoon
dressing over the salmon.

Serve with a sauvignon blanc.

William Rice, Chicago Tribune Magazine 3/29/98

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Mary Evely (The Vintner's Table Cookbook)

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 19,
1998