Grilled Wild Salmon Salad With New Potatoes

Ingredients:

¾ lb. wild salmon fillets- Sockeye, Spring or Coho
8 small new potatoes, scrubbed and halved
3 cups mixed fresh salad greens
1 cup thinly sliced fresh fennel *
Dressing: 1/3 cup vegetable oil
2 tbsp. fresh squeezed lemon juice
2 tsp. Dijon Mustard
¼ tsp. each salt and pepper
2 tbsp finely chopped green onion
2 tbsp. chopped fresh dill

Method:
In a small bowl, whisk together all dressing ingredients. Let stand for 30 minutes or cover and refrigerate for up to 24 hours. Cook potatoes in boiling (lightly salted water) until just tender. Drain and toss with a little of the dressing. Meanwhile, add a small amount of dressing on top of the salmon fillets; grill or broil for 7-10 minutes or until fish flakes with a fork. Do not over cook. If barbequing, simply place on grill and cover. In a small salad bowl, combine greens and fennel and toss with enough dressing to moisten lightly; divide among 2 plates. Arrange salmon and potatoes on top of greens. Drizzle with remaining dressing. Enjoy!
Serves two!

* Try lightly cooked fresh asparagus as a substitute for the fennel This recipe can easily be doubled.