A great light summer dinner recipe! Have some fun with the type of seafood you use. Prawns, halibut, albacore tuna would be great with this. Not a fan of seafood? Try a grilled chicken breast instead. If you are cutting back on meat, try a nice brie cheese and some toasted almonds or pine nuts for a vegetarian option. For the dressing, you can easily substitute tarragon for the basil. I have started seeing lemon basil at the markets that would also be a great substitute!

Grilled salmon with a summer bean and tomato salad

4  4-6 oz salmon filets

1 1/2 pounds fresh beans
2 cups cherry tomato

6 cups salad mix

Edible flowers for garnish

1/3 cup lemon basil vinaigrette

 

  • Wash beans. Bring a large pot of salted water to a boil. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.

When ready to serve, coat salmon with olive oil salt and pepper. Cook on a preheated grill till desired doneness. Toss the green beans and greens with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the mixture high in the center of a plate. Arrange the tomato around the edge. Top with salmon and garnish with edible flowers.

Lemon basil vinaigrette:

¼ cup lemon juice

¼ cup red wine vinaigrette

½ cup packed basil leaves, sliced thin

2 T Dijon mustard

1.25 cups olive oil

2 tsp salt

1/2 tsp black pepper

  • Whisk together all ingredients
  • Will make more than you need for this recipe, leftover dressing will keep for up to a week in your fridge.