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07/11/2022 “Summer Fun Meals – part 3” By Kaylee McGrath

I wanted to share this delicious summer fun salad served cold or warm. Recently, I’ve been eating more salmon because of its healthy nutritional value and it tastes great! I have also been adding more healthy salads that include fresh baby spinach as well as kale. The more greens you add to your diet will aid you with better health, healthy skin, hair & nail replenishment, and a longer life.

Salmon and Fingerling Potato Salad

Ingredients (for 4 servings)

4 salmon fillets (6 ounces each)

1 pound fingerling potatoes

1/2-pound fresh green beans

1/2-pound fresh asparagus

1 tablespoon plus 1/3 cup red wine vinaigrette, divided

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups fresh arugula or baby spinach

2 cups cherry tomatoes, halved

1 tablespoon minced fresh chives


1. Clean and cut potatoes lengthwise in half

2. Trim and cut green beans and asparagus into 2-in. pieces

3. Place potatoes in a 6-qt. stockpot; add water to cover

4. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes, adding green beans and asparagus during the last 4 minutes of cooking

5. Drain both

6. Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper

7. Place fish on oiled grill rack, skin side down

8. Grill, covered, over medium-high heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 6-8 minutes

9. In a large bowl, combine potato mixture, arugula, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat

10. Serve with salmon cold or warm

Suggestion for Dessert: Fresh cut watermelon & cantaloupe and chocolate cookies

Source of Information: Various Google Searches

Until Next Time, Stay Safe and Well!

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