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Salmon, olive, bean and potato salad

Roasted red peppers can be purchased in jars or from the deli section
of most grocery stores, or try roasting your own.

1 lb (500g) PICCOLO POTATOES
8 oz (250g) green beans, trimmed
12 oz (375g) salmon fillet, skin removed
olive oil for brushing on salmon
salt and freshly ground pepper
1/2 cup roasted red peppers, drained and sliced
1/4 cup black sun dried olives

MAPLE WINE VINAIGRETTE

1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon grainy mustard
1 tablespoon maple syrup
1 tablespoon lemon juice
salt and freshly ground pepper

To make the maple wine vinaigrette, put all ingredients in a jar and
shake well until combined.

Salmon, olive, bean and potato salad

Cook potatoes in a large pot of salted water over medium-high heat for about 15 minutes or until tender: drain. Cut cooled potatoes into thick slices.

Blanch beans in large saucepan of boiling water for about 2 minutes or until bright green. Place in iced water and let stand for 5 minutes or until cold; drain.

Brush both sides of salmon with oil, sprinkle with salt and pepper. Cook in large heated grill or frying pan for 3 to 4 minutes each side, depending on thickness of salmon, until salmon is just cooked. Break salmon into large flakes.

Combine all ingredients in a large bowl, drizzle with dressing and toss gently. Serves 4.