Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Place fish on the greased unheated rack of a broiler pan, tucking under thin edges. Broil 4 inches from the heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through cooking. Break into chunks; set aside.
For dressing, in a small bowl, combine vinegar and shallots. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in the anchovy, if desired; salt; and black pepper. In a medium bowl combine salmon and 1 tablespoon of the dressing. Set both salmon and remaining dressing aside until ready to serve.
In a covered medium saucepan, cook potatoes in a large amount of boiling water for 7 minutes. Add green beans; cook about 2 minutes more or until potatoes are tender. Drain and cool slightly.
To serve, arrange lettuce leaves, potatoes, green beans, salmon, radishes, and olives on a platter. Drizzle with the remaining dressing.