BBQ-Spiced Salmon & Green Beans with Red, White & Blue Heirloom Potato Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 362.2
  • Total Fat: 13.9 g
  • Cholesterol: 62.7 mg
  • Sodium: 128.6 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 7.4 g
  • Protein: 28.1 g

Number of Servings: 4


    4 Skinless Salmon Fillets
    2 Cloves Garlic
    2 Scallions
    2 Stalks Celery
    1 Pound Multicolored Heirloom Potatoes
    1 Lemon
    ˝ Pound Green Beans
    2 Tablespoons Dijon Mustard
    1 Shallot
    ⅓ Cup Mayonnaise
    1 Tablespoon BBQ Salmon Spice Blend
    (Smoked Sweet Paprika, Sweet Paprika, Ground Coriander, Ground Fennel Seeds, Garlic Powder & Light Brown Sugar)


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the ends of the green beans. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Cut the potatoes into bite-sized pieces. Thinly slice the celery. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Quarter and deseed the lemon. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the juice of all 4 lemon wedges.

Fill a medium bowl with ice water. Add the green beans to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Using a slotted spoon or strainer, transfer to the bowl of ice water, leaving the pot of water boiling. Let the cooked green beans stand until cool. Once cool, drain thoroughly and pat dry with paper towels.

While the green beans cool, add the garlic paste and mustard to the shallot-lemon juice mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well

Add the potatoes to the pot of boiling water used to cook the green beans. Cook 10 to 12 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and rinse under cold water; return to the pot. Add the celery, white bottoms of the scallions, mayonnaise and half the vinaigrette; stir to thoroughly combine and season with salt and pepper to taste.
Transfer to a serving dish.

While the potatoes cook, pat the salmon fillets dry with paper towels. Season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon
of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a serving dish.

While the salmon cooks, in a medium bowl, combine the blanched green beans and as much of the remaining vinaigrette as you’d like; toss to coat and season with salt and pepper to taste. Transfer to a serving dish. Garnish the cooked salmon fillets and potato salad with the green tops of the scallions. Serve with the dressed green beans on the side.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user AMANDACOFFEY12.