SALMON, POTATO, ONION, BELL PEPPER SALAD
Grilled Potato & Spanish Sweet Onion Salad With Smoked Salmon & Roasted Bell Pepper
Yield: 1 serving
INGREDIENTS:
• 1 Potato, sliced 1/4" thick
• 2 3/4 oz. Spanish sweet onions, sliced 1/4" thick
• 3 T Olive oil
• 1 t Balsamic vinegar
• 1 t Basil, fresh chopped
• 4 oz. Alaska smoked salmon strips
• 1 1/2 oz. each Green, red and yellow pepper strips
• 1 oz. Spanish sweet onion, chopped 1/4"
• 1/2 t Serrano chili, minced
• Salt and pepper to taste
DIRECTIONS:
Grill the potato slices and sweet onions until cooked.
Drizzle with olive oil, balsamic vinegar, basil, salt and pepper.
Toss smoked salmon, peppers, onion, chili, salt and pepper.
Arrange the potatoes and onions on plate and serve with the salmon and pepper mixture.
Recipe compliments of chef Ivan Yeo Siak Thong, Westin Hotels & Resorts®
Idaho Potato Commission: www.idahopotato.com
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