"Adapted from Better Homes and Gardens. It's a great salad for a hot summer day."
frozen salmon fillets
red new potato
pickling cucumber, sliced and quartered
1/2 cup cherry tomatoes, halved halved or 1/2 cup
yellow pear tomato, halved
red onion, thinly sliced and separated into rings
( I use recipe 180528)
torn mixed greens
hard-cooked eggs, cut into wedges
Thaw fish, if frozen. Place fish steak on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 5 minutes. Turn fish and broil for 3 to 7 minutes more or just until fish begins to flake easily. Cool to room temperature. Break or cut salmon into large chunks. (You should have about 1 cup.).
Cut the potatoes into cubes. Place the cubes in a microwave safe dish, sprinkle with seasoned salt, and cover with plastic wrap. Cook on your microwave's potato setting, or 3-4 minutes on high.
In a medium bowl combine the potatoes, cucumbers, cherry or pear tomatoes, olives, and red or white onion. Pour the vinaigrette over the vegetable mixture. Toss to coat.
Divide the mixed greens between 2 individual plates. Spoon the vegetable mixture over the greens. Arrange the salmon or tuna and the hard-cooked egg on top of the vegetables. Drizzle with vinaigrette. Serves 2 generously.