Grilled Salmon and Potato Salad
1 lb. skin-on salmon fillet, thawed if frozen, cut into 3 pieces
1 tablespoon stone-ground mustard
2 tablespoons chopped fresh dill weed
1 lb. AuerPak® Brand baby potatoes any color or assorted, halved lengthwise
¼ cup plus 2 teaspoons olive oil, divided
½ teaspoon garlic pepper
½ lb. fresh green beans, trimmed and cut into 2-inch pieces
Bibb lettuce leaves (optional)
2 tablespoons white wine vinegar
Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300°F to 350°F). Spread mustard evenly on the meaty side of the salmon. Sprinkle with dill; set aside.
In medium bowl combine potatoes, 2 teaspoons of the oil, and garlic pepper; toss to coat well. Spread potatoes on grill. Grill, covered, for 5 minutes.
Meanwhile, place green beans on a 12-inch sheet of heavy-duty foil; drizzle with 2 tablespoons water. Fold ends and sides to enclose beans. Place salmon, skin side up, and green bean packet on grill. Turn potatoes. Grill 4 minutes. Turn salmon. Grill, covered, 7 to 10 minutes more or until salmon flakes easily with a fork, and potatoes and beans are tender.
Cut potatoes in half. Remove salmon from its skin in large chunks; discard dark meat and skin. Place bed of lettuce leaves, if desired, on serving plate; place green beans, potatoes and salmon on lettuce. Blend vinegar and remaining 3 tablespoons oil; drizzle over salad. Serve immediately, or cover and refrigerate until serving.