This recipe is chocked full of great ingredients plus you are essentially making your entire meal at once so I was anxious to try it. The first step is making the salad that will go beneath the salmon.
The peas and potatoes are cooked separately, cooled and then combined with the lemon vinaigrette and shallots (2 tablespoons) about 10 minutes before serving.
Preparing the salmon is straight forward--just throw it on the grill and cook to your satisfaction.
Finally, greens are added to the pea/potato mixture to complete the salad. I used mixed salad greens. The salad is then plated and topped with the grilled salmon.
This should be a great summer dish but it just didn't do it for me. I didn't find the texture of the peas and potatoes to be compatible plus there wasn't enough dressing (a scant 3 tablespoons per salad) to coat the volume of the salad.
The bottom line: I really wanted to like this recipe but it came up short.
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