Grilled Salmon Nicoise Salad Serves 4
This is a healthy salad that makes an impressive presentation. It goes together fairly fast – the potatoes, hard-boiled eggs and baby green beans can even be made in advance. The salmon is lovely on the grill, but could also be roasted in the oven.
Click here for a tip on preparing the perfect hard boiled egg.
4 each 6 ounce salmon fillets – preferably wild caught salmon
salt and pepper
For the dressing:
1/4 cup lemon juice
1/4 red wine vinegar
2 cloves garlic, minced
1 Tablespoon Dijon mustard
1 cup olive oil
1 teaspoon dried tarragon
½ teaspoon salt
black pepper to taste
For the salad:
8 cups spring mix, 2 cups per serving
8 baby red potatoes, boiled until fork tender 10-15 minutes, halved, two potatoes per serving
16 each marinated artichoke quarters – four per serving
1/2 pound haricots verts, blanched two minutes - about 12 beans per serving
4 hard boiled eggs, quartered lengthwise - 1 per serving
½ English cucumber, cut into slices, about 5 pieces per serving
1 red bell pepper, seeded and julienned - about 6 strips per serving
16 cherry tomatoes, halved / 8 pieces per serving
20 kalamata olives - 5 per serving
1. Combine all of the dressing ingredients to create the vinaigrette. Drizzle in the olive oil, whisking constantly.
2. Coat the salmon with a bit of olive oil, salt and pepper. Grill on a prepared grill, about 5-7 minutes per side.
3. Toss the greens with a small amount of dressing. Place the greens on the plate and top with the salmon. Arrange the remaining vegetables and eggs around the plate, grouping each type of vegetable to make a pretty display. Place the capers over the salmon. Drizzle a little dressing over the salmon and vegetables. You may also serve the dressing on the side.
4. This salmon also makes a beautiful display on a buffet – just serve it all on one large platter and let guests serve themselves.