Salmon Salad

An easy one-dish dinner that never fails to please.

Vinaigrette:

1⁄4 c red wine vinegar
2 t Dijon mustard
1 t honey
Juice of half a lemon
1⁄2 c extra virgin olive oil
1⁄2 t salt
Grindings of black pepper

Salad:

1 1lb salmon filet
2 sprigs fresh thyme
12 small potatoes, halved, or 4 large, peeled and quartered
2 ears corn, shucked
Handful of thin green beans, trimmed and chopped into 1” pieces
1 c cherry tomatoes, halved
1 cucumber, seeded and chopped
5-6 scallions, sliced
2 T chopped fresh cilantro
1 T chopped chives, plus extra for garnish
Salt and pepper

Preheat oven to 400 degrees.

Heat a pot of water to boiling. Add the potatoes and corn. Boil corn for 4 minutes, then remove to a cutting board and allow to cool. Cook the potatoes until a knife inserted meets no resistance, about 8-12 minutes, depending on the size of your potatoes. Once corn is cool, slice off the kernels and add to a large serving bowl.

Make the vinaigrette by whisking all ingredients together. Set aside.

Rinse salmon filet, pat dry, and season with salt and pepper. Roast in the oven for 10-15 minutes, until salmon registers 120 degrees on an instant-read thermometer, or is cooked to your liking.

Remove potatoes and add to the serving bowl with the corn. Add the beans to the same pot of water and cook for 3 minutes. Remove with a slotted spoon and add to the serving bowl. Add the tomatoes, and cucumber. Toss with 2⁄3 of the vinaigrette. Top with scallions and herbs and toss again. Add salmon filet on top of salmon and dizzle with remaining vinaigrette.