Grilled Salmon, White Beans and Arugula Salad

Serves 4-6


 
Vinaigrette:

1 clove garlic, minced
1 tablespoon anchovy paste
1 tablespoon Dijon mustard
3 tablespoons lemon juice
2/3 cup olive oil
3 tablespoons chopped dill

 1 pound salmon steak
lemon juice
olive oil
3 cups cooked white beans
1 hot house cucumber, peeled, seeded and sliced
12 cherry tomatoes, halved
8 cups arugula

In a small bowl, whisk vinaigrette ingredients until well combined.

Heat grill.  Sprinkle salmon with salt and pepper.  Brush each side with lemon juice and oil.  Grill about 3 minutes per side.  Let cool and then flake salmon.  Combine salmon with remaining ingredients.  Toss with vinaigrette.