Salmon Nicoise Salad

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
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
4 eggs
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 or Fire & Flavor Salmon Rub.  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.

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