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Grilled Salmon, Warm French Potato Salad, Tomato Vinaigrette

Ingredients: 

1 pound Russet or baking potatoes
6 ounces fresh young green beans trimmed, and
sliced into 1 pieces
2 scallions, white part only thinly sliced
=== TOMATO VINAIGRETTE ===
1 1/2 tablespoons olive oil
1 tablespoon water
1 1/2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1 small tomato - (4 oz) seeded, and
finely chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped parsley
1/4 teaspoon salt (optional)
Freshly-ground black pepper to taste
1 1/4 pounds fresh salmon fillets skinned, and
cut into 4 equal pieces
Fresh basil sprigs for garnish (optional)

Yield: 

4 Servings

Method: 

Start the grill or preheat the broiler.

Peel the potatoes and cut into quarters. Place in lightly salted water; boil until tender when tested with the sharp point of a knife.

Cook the beans in boiling water to cover until just crisp, about 4 minutes. Drain and refresh in ice water. Drain again. Place in a medium bowl. Combine with scallions.

Meanwhile, whisk together the vinaigrette ingredients. Set aside.

Drain the Potatoes and cut into thin slices. Place in bowl with the beans. Whisk the vinaigrette and pour over potatoes and beans. Toss to evenly coat.

Grill or broil the salmon for 4 to 5 minutes per side until done, carefully turning once.

Mound the potato salad on 4 serving plates. Top each with a grilled salmon fillet. If desired, garnish with a sprig of basil.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Medium-Fat Meat, 1 Carbohydrate (1 Bread/Starch), 1 Vegetable.

Nutrition Facts: 327 calories (37% calories from fat), 28 g protein, 13 g total fat (2.0 g saturated fat), 23 g carbohydrate, 3 g dietary fiber, 70 mg cholesterol, 76 mg sodium.