Lately I’ve been making my own salad dressings since I found out how easy they are. By making your own you can control how much oil is used and adjust the sweetness or tartness to your taste. This salad has a ton of protein, is filling and has a great earthiness from the roasted potatoes. It’s also very tasty with a simply homemade dijon vinaigrette dressing.
Ingredients
6 ounce salmon filet
4 fingerling potatoes (or a couple small red potatoes)
Spring greens
2 eggs
Dressing:
1 egg yolk
1 Tbsp dijon mustard (any kind will do)
1 Tbsp red wine vinegar
1 Tbsp lemon juice
1/2 cup extra virgin olive oil
salt & pepper to taste
Preparation
Preheat oven to 425 degrees. Wash and dry the fingerling potatoes. Rub the skins with a small amount of olive oil and place on a cookie sheet. Sprinkle the potatoes with salt and pepper. You can also top them with fresh herbs such as rosemary and thyme if you have them on hand but you don’t need herbs for great tasting potatoes. Roast the potatoes in the oven for about 25 minutes or until the skin starts to crisp a bit and the center is fork tender.
While the potatoes are roasting, boil water and hard boil the two eggs. After they are cooked, place them in cold water so they are easier to peel.
Prepare the dressing by mixing all ingredients together except the oil. Once thoroughly mixed, drizzle the olive oil in while stirring the dressing. Add the oil slowly and taste as you go. Once you get to the desired consistency and flavor, stop adding oil. Remember, the less you use, the fewer calories there will be. But, you won’t need much dressing on the salad so don’t sacrifice taste by not using enough oil. You can make the dressing ahead of time and keep it refrigerated. You can also save the leftover dressing refrigerated for about a week to use on other meals.
Once the potatoes are done, take them out of the oven and place them on a plate to cool so you can handle them.
Put a generous amount of spring greens on a plate. Cut the hardboiled eggs into slices and arrange them on top of the greens. Cut the cooled potatoes into slices and place them on the greens with the eggs.
Season the salmon with pepper and salt (if desired) and grill it for approximately 6 minutes total or until it just begins to flake.
Place the salmon on top of the salad, drizzle about 2 tablespoons of dressing over the salad, potatoes, eggs and salmon. Finish with fresh cracked pepper.
Nutritional Information
Makes 1 serving
Calories: 586
Protein: 51 grams
Carbohydrates: 26 grams
Fat: 34 grams
This information assumes you used the full 1/2 cup of olive oil in the dressing.
