Salmon Salad

adapted from Dinner: A Love Story blog

via Karen Lonergan

serves 4

For the vinaigrette:

¼ cup red wine vinegar

2 teaspoons mustard

1 teaspoon sugar

Squeeze of fresh lemon or lime

½ cup olive oil

For the salmon:

1 salmon fillet (about 1 pound)

Salt and pepper

4 potatoes (Yukon gold, red or blue if you can find them), peeled and quartered

2 ears corn

Handful of thin green beans, trimmed and chopped into 1-inch pieces

1 cup cherry or grape tomatoes, halved

1 cucumber, peeled, seeded and chopped

5 to 6 scallions (white and light green parts), chopped

2 tablespoons chopped fresh cilantro

Preheat the oven to 400° F.

To make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside.

To make the salmon: Sprinkle the salmon with salt and pepper. Roast in a foil-lined baking dish for 15 minutes. (If you prefer to grill the fish, brush with a mixture of olive oil, salt, pepper, and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.)

Meanwhile, bring a medium pot of water to a boil. Add the potatoes and cook until a knife slices through them with no resistance, about 12 minutes. Using a slotted spoon, remove the potatoes to a large serving bowl. Add the corn to the same pot of water. Boil for 4 minutes. Remove to a cutting board, allow to cool, slice off the kernels and add to the serving bowl. Add beans to the same pot of water and cook for 3 minutes.

Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, cucumber, scallions and cilantro to the bowl. Toss with the vinaigrette and serve.