Grilled salmon salad w/ vegetable & balsamic dressing - b

6 servings

Ingredients

Quantity Ingredient
1¼ cup Olive oil
6 tablespoons Fresh lime juice
6 8-oz salmon fillets (about 1 inch thick)
3 smalls Tomatoes, peeled, seeded, chopped (about 1/2 C)
1 small Carrot, cut into matchstick-size pieces
1 small Zucchini, cut into matchstick-size pieces
¼ cup Chopped fresh Italian parsley
¼ cup Balsamic vinegar
3 tablespoons Sliced pitted green olives
1 tablespoon Minced fresh basil
1 tablespoon Minced fresh tarragon
1 tablespoon Capers
10 cups Mixed baby greens
2 Heads Belgian endive, sliced crosswise

Directions

Mix ½ C oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in dish large enough to hold fillets in single layer. Pour marinade over. Cover and refrigerate 2 hours, turning once.

Combine ¾ C oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates.

Place salmon atop greens. Spoon additional vegetable dressing over and serve.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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