Grilled Salmon On Greens

• 1 1/4 pounds medium-size round red potatoes, halved
• 3/4 pound fresh green beans, trimmed
• 1 tablespoon lemon juice
• 2 teaspoons low-sodium Worcestershire sauce
• 1 teaspoon olive oil
• 1 pound salmon fillets
• Vegetable cooking spray
• 1 cup seeded, diced tomato
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon olive oil
• 1/2 teaspoon low-sodium Worcestershire sauce
• 1 clove garlic
• 1/4 cup sliced ripe olives
• 8 cups mixed baby salad greens

1. Cook potatoes in a saucepan in boiling water to cover 12 minutes or just until tender. Drain and let cool.
2. Cook green beans in saucepan in boiling water 3 to 5 minutes or until crisp-tender; drain and cool slightly. Cut beans in half crosswise.
3. Combine lemon juice, Worcestershire sauce, and 1 teaspoon olive oil; brush mixture on salmon. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place salmon and potato on rack; grill, covered, 6 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon and potato from grill. Flake salmon into large chunks with a fork; cut potato into quarters.
4. Combine diced tomato and next 6 ingredients in container of an electric blender or food processor; cover and process until smooth, stopping once to scrape down sides.
5. Combine salmon, potato, beans, 1/2 cup tomato mixture, and olives; toss lightly.
6. To serve, place 2 cups salad greens on each of 4 plates. Spoon salmon mixture evenly over greens. Drizzle remaining tomato mixture evenly over salads.

red potatoes, green beans, lemon juice, worcestershire sauce, olive oil, salmon, vegetable cooking spray, tomato, balsamic vinegar, mustard, sugar, olive oil, worcestershire sauce, clove garlic, olives, mixed baby salad greens

Taken from www.myrecipes.com/recipe/grilled-salmon-on-greens (may not work)