This beautiful salad is a spin on the classic tuna Nicoise salad. It is a perfect meal to prepare using leftover planked salmon.
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 4 servings
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
1½ tablespoons Dijon mustard
½ cup olive oil
1½ pounds fresh salmon filet
1 Fire & Flavor Cedar Grilling Plank, soaked
¾ pound small, Yukon gold potatoes
8 ounces thin green beans or haricot verts
1 cup cherry tomatoes, halved or quartered
½ cup baby nicoise olives
2 tablespoons capers, drained
5 cups assorted mixed greens
FIRST To prepare dressing, combine vinegar, shallots, and mustard. Season with salt and freshly ground pepper and whisk in olive oil; set aside. Preheat grill to medium-low heat, about 350°F. Sprinkle salmon with salt and freshly ground black pepper. Place plank on grill, close lid, and heat for 3 minutes. Using tongs, flip plank; place salmon on heated plank, close lid and cook until medium, about 10-15 minutes, depending on thickness of fish. Remove from grill and set aside.
NEXT While salmon is cooking, place potatoes in a medium saucepan and cover with cold water and season with salt. Bring to a simmer and cook until fork tender, about 5 minutes. Remove from pan and toss with 2 tablespoons dressing; set aside. Blanch green beans by plunging them in simmering water for 2 to 4 minutes then drain and transfer to a bowl of ice water to stop the cooking. Drain and set aside. Place eggs in a medium saucepan, cover with cold water and heat to a simmer over medium-high heat. When water begins to simmer, cover with lid, remove from heat and let sit for 8 minutes. Remove eggs and run under cold water to cool; peel under cold water and cut into quarters or halves.
LAST Arrange greens on 4 large plates or one serving platter. Top with potatoes, green beans, eggs, tomatoes, olives and capers. Flake salmon on top and drizzle with desired amount of dressing.