Northwest Seafood Salad

Northwest Seafood Salad Ingredients

4 sm Red potatoes	1/4 ts Dry mustard
4 sm Yukon gold potatoes	1/8 ts Salt
1/4 lb Green beans	1/8 ts Ground black pepper
1/4 lb Wax beans	1 Lettuce leaves
1/2 lb Halibut fillet	1 tb Red salmon caviar (opt.)
3 tb Olive oil	2 Cooked dungeness or snow
1 tb Lemon juice

Instructions for Northwest Seafood Salad

1. In 2 1/2-quart saucepan, combine potatoes and enough water to cover by 1 inch; heat to boiling over high heat. Reduce heat to medium and cook potatoes gently until just tender-about 15 minutes. Drain and refrigerate to cool. 2. In same pan, heat 2 inches water to boiling. Meanwhile, snap off ends to remove strings from green and wax beans. (Omit procedure if the beans are a stringless variety.) Drop beans into boiling water; cook just until crisp-tender-about 3 to 5 minutes-and drain. Rinse with cold water, drain thoroughly, and refrigerate until cold. 3. On lightly oiled, heatproof plate, place fish and set into top of steamer or steamer s; basket in saucepot over simmering water. Steam 6 minutes or until fish flakes easily. Meanwhile, prepare lemon dressing: in jar with tight-fitting lid, combine oil, lemon juice, mustard, salt, and pepper. Refrigerate halibut until cold. 4. In medium-size bowl, combine potatoes, beans, and 2 T lemon dressing; toss until well combined. 5. To serve, line serving platter with lettuce leaves and spoon potatoes and beans onto lettuce toward rim. Flake halibut and place in center of potatoes and beans. Sprinkle halibut with caviar, if desired, and garnish with crab. Drizzle remaining dressing over halibut and serve. Country Living/August/94 Scanned & fixed by Di Pahl & Posted to MM-Recipes Digest V4 #6 by tbankerd@leading.net on Feb 06, 1999

Main Ingredient: HalibutCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Lemon	Lettuce	Mustard
Olive Oil	Potato	Salmon	Salt

Salads Bean Mustard Olive oil Potato Caviar Salmon Green beans Halibut Lemon Lettuce Lunch

for flavor and categorization

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