Bartlett Regional | House Calls | Summer 2020

Ingredients ¾ pound salmon fillet, skinned ½ teaspoon salt, divided Freshly ground black pepper 1 pound yellow potatoes, the smaller the better ¼ pound fresh green beans 2 tablespoons finely chopped shallots ¾ cup buttermilk, light or regular 4 teaspoons Dijon-style mustard 2 tablespoons snipped fresh chives, for garnish Directions X X Preheat oven to 400 degrees. X X Place salmon in center of 16- to 18-inch piece of foil. Sprinkle fish with 1 ⁄ 4 teaspoon salt and a few grinds of pepper. Loosely seal foil and place salmon in oven. Roast until opaque pink in center at thickest point, 20 to 22 minutes, depending on thickness of fish. Start checking it at 18 minutes. Open foil and set salmon aside until cool enough to handle. X X Meanwhile, place potatoes in large saucepan and cover them by 2 inches with cold water. Cover, bring to boil over medium-high heat, reduce heat and boil gently until small knife easily pierces largest potatoes, about 25 minutes. Drain potatoes and place in large mixing bowl. When cool enough to handle, cut potatoes into 1½-inch chunks. X X At the same time, in covered medium saucepan, boil 2 inches cold water over medium-high heat. Add beans, cover and cook until tender but not soft, about 4 minutes. Immediately transfer beans to medium bowl and place under cold, running water until cool, 1 minute, or place them in bowl of ice water. Drain and dry beans, then cut them into 1½-inch pieces. X X Add beans to potatoes. Add chopped shallots. Holding large chunks of warm salmon over bowl with potatoes, break salmon into bite-size pieces and large flakes. X X In small bowl, whisk together buttermilk, mustard, remaining salt and a generous amount of pepper. X X Pour dressing over salad and, using 2 forks, mix to combine. Garnish with chives and serve immediately, while potatoes and salmon are still warm, or at room temperature within 1 hour. Nutrition information Serving size: 1 ⁄ 4 of recipe. Amount per serving: 286 calories, 10g total fat (2g saturated fat), 26g carbohydrates, 22g protein, 3.5g total fiber, 507mg sodium. Source: American Institute for Cancer Research WHAT’S COOKING? Put health on the menu with nutritious recipes at www.bartletthospital.org/ recipes . Roasted salmon potato salad Makes 4 servings. www.bartletthospital.org 7