1 ½ tablespoons mustard
1 ½ tablespoons superfine sugar
2 tablespoons white wine vinegar
2/3 cup extra virgin olive oil
1 tablespoon minced fresh dill
Combine olive oil, dill blend, salt & pepper in a bowl & mix well. Baste salmon with the mixture & let it sit for 15 minutes. Preheat the grill to medium-high heat.
Meanwhile, wash & cut redskin potatoes into quarters. Cook in boiling water until al dente, then rinse in cool water, drain & set aside.
In a separate pot, blanch green beans in boiling salted water for 4 to 5 minutes, until al dente. Drain & cool immediately in ice water.
Combine dressing ingredients in a bowl & set aside.
Place salmon on the grill in a grill basket or a foil pouch. Be careful not to overcook the fish – salmon is done when it can be flaked apart in the center & has a nice pink color inside.
When the salmon is done, remove from the grill & place on a platter, topping with olives if desired. Arrange cooked redskin potatoes & green beans on outer area of platter. Drizzle the dressing over everything. Enjoy!
For next day lunchtime leftovers:
Make a simple salad of mixed greens. Heat the leftover salmon & place it atop the greens along with extra redskin potatoes & green beans (at room temperature). Drizzle with leftover dressing. Add olives if desired. You now have Salad Nicoise! Serve with a hot baguette.